- 1 pound zucchini* (about 2 medium; may use a mix of zucchini and summer squash)
- ⅓ to ½ cup your favorite pesto (like this one)
- 1 cup halved grape or cherry tomatoes
- 1 cup corn (I love using leftover corn on the cob and usually reserve 2 ears and use however much that is!)
- 1 small avocado, diced
- 2 rounded tablespoons roasted pepitas (or sunflower seeds, chopped almonds, walnuts, or a mix)
- Kosher salt and freshly ground pepper
- Optional: 1 cup chopped chicken, shrimp, or beans; 2 sliced scallions, 2-3 tablespoons minced red onion, or snipped chives; a few extra basil leaves for garnish