Wash the zucchini and cut them into pieces.
In a pan cook the onion sliced in oil. Add the zucchini, add a pinch of salt and cover with vegetable broth. Cook for about twenty minutes. When ready, transfer to a blender and blend until the mixture is smooth and homogeneous.
In another pot cook the mussels until they open with little olive oil, garlic and cherry tomatoes cut in half.
Cut the bacon in thin slices. Warm a pan on the heat and, when hot, add the bacon over a high heat, stirring frequently until it becomes crispy. Remove from the heat and keep warm.
In the same pan, cook the squid for a few moments (cut into rings) with olive oil salt and pepper.
Place the cream of zucchini at the base of a shallow dish.
Arrange the squid rings in the centre. Add the crispy bacon and lemon zest.
Decorate the plate with the mussels and the Pesto Gourmet non pasteurized CLAS.
Finally season with little olive oil.
TIP: add croutons if you wish.
Collio Istrian Malvasia (still white wine)