Step 1

Cut zucchini into long strands with a spiralizer. Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes. Rinse and drain well, gently squeezing out the excess moisture.

Step 2

Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat. Add pesto and toss to coat evenly. Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with Parmesan, pepper and Morton sea salt.