Vegetarian Wednesday: Healthy Zucchini Spaghetti with Basil Pesto

Healthy Zucchini Spaghetti with Basil Pesto
3 Zucchinis
2 cups Grape Tomatoes
1 packet small Mushrooms
 
1. For best result use a Spirooli, if you don't have a Spirooli: Cut lengthwise slices from the zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti. 
2. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add about a cup of water and cook until the zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
3. Cook the mushrooms on a medium heat, season with salt and pepper.
4. Cut the tomatoes in halves. 
5. Make the pesto and mix it together with the zucchini, make sure to drain the zucchini properly before mixing it with the pesto.
6. Serve the zucchini with the vegetables.

Basil Pesto
3 cups fresh Basil Leaves
2 cloves Garlic
3/4 cup Parmesan cheese
1/2 cup Olive Oil
1/4 cup Pine Nuts

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Parmesan cheese, garlic, and remaining oil. Continue to blend until smooth.