1/2 to 3/4 cup pesto, plus more for garnish (optional)
1 medium zucchini, sliced into ribbons with a vegetables peeler
Flaky sea salt, for garnish
In a large skillet, warm 2 tablespoons oil over medium heat. Add onion and a generous pinch salt, reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until onions have softened and have begun to brown. If the pan gets too dry, add a tablespoon of water and stir.
Stir balsamic vinegar into skillet and cook for 10 to 15 minutes longer, stirring often, until onions are very soft, a little sticky,and a deep golden brown. Remove from heat and stir in honey or maple syrup, if desired.
Spread 2 to 3 tablespoons pesto on each of 4 soccas. Top with zucchini ribbons and caramelized onion. Dot with additional pesto, if desired. Sprinkle with sea salt flakes and crushed red pepper and serve.
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