Summertime, and the cooking is easy. This simple lunch came to us direct from the garden, with a little help from Umbria.

Grab the zucchini, which is flowing out of every produce stand this time of year. Get the pesto you made (or bought)  a few days ago out of the fridge.

Slice up that zucchini, and throw it it a bowl with some good Umbrian olive oil, sea salt and bruschetta seasoning. These three embellishments really make or break the recipe when working with such paired down ingredients!

Spred the pesto on a good piece of bread, and top with the tossed zucchini. This is an excellent super fast lunch, or a pleasant bite to enjoy before dinner with a cocktail.

Enjoy summer’s bounty while it lasts!

— Via Umbria