Zucchini with Pesto Trapanese

“Pesto Trapanese” were the words I heard over and over again during the summer before Vedge opened. My chef de cuisine was on a mission to feature this underappreciated and underused Sicilian sauce on a Vedge menu. We finally found a home for it on zucchini and never looked back. Zucchini has the perfect texture to carry the thick sauce, and the roasted tomato and nuts with the basil add depth.