Pulse the zucchini in a food processor until finely diced. Continue to pulse as you pour in a stream of olive oil through the chute until the mixture is smooth.
Add the garlic cloves, dried thyme and salt and pepper to taste. Pulse to combine, adding more oil if needed to reach the desired consistency.
Add the Parmesan and stir.
Toss with cheese tortellini.
1 lb. zucchini
Olive oil
4 garlic cloves
1 tsp. dried thyme
Salt and freshly ground black pepper to taste
1/4 cup Parmesan cheese
Olive oil
4 garlic cloves
1 tsp. dried thyme
Salt and freshly ground black pepper to taste
1/4 cup Parmesan cheese
This article appears in July 2012.