Garden-Fresh Zucchini with Collard-Peanut Pesto

1. Make the pesto

In a food processor, combine the chopped collard leaves, ⅓ cup roasted peanuts, white miso paste, and minced garlic. Blend the mixture until it forms a chunky paste. While the processor is running, slowly pour in the ½ cup of olive oil. If the pesto feels too thick, add a bit more olive oil or a squeeze of lemon juice until you reach the desired texture. Taste and season with kosher salt and freshly ground black pepper as needed. The final result should look like a vibrant, chunky green paste.

2. Preheat the oven

Preheat your oven to 450°F.

3. Prepare the zucchini

While the oven is heating, toss your diced zucchini in a large bowl with 1 tablespoon of extra-virgin olive oil and ½ teaspoon of kosher salt.

4. Roast the zucchini

Spread the zucchini evenly on a baking sheet lined with parchment paper. Roast the zucchini in the preheated oven for 18 to 20 minutes, or until the edges are brown and slightly crisp.

5. Combine and serve

Once the zucchini is perfectly roasted, transfer it to a serving bowl. Add a few twists of freshly ground black pepper to taste. Generously dollop the collard-peanut pesto over the warm zucchini, allowing the heat to slightly melt and meld the flavors together. Sprinkle the chopped roasted peanuts on top for a crunchy finish.