Zutaten für Zucchini With Pesto Sauce
- Zucchini
- Salt & Pepper
- Lite Olive Oil
- Basil Leaves
- 2 cloves garlic, minced
- Pine Nuts
- Olive Oil
- Parmesan Cheese
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Zubereitung von Zucchini With Pesto Sauce
- Salt 2 medium zucchini (about 1 pound), sliced into half-moons, in a colander and allow to drain for 20 minutes. This removes excess moisture.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini and sauté for 2-3 minutes per side, until slightly tender-crisp.
- While the zucchini cooks, prepare the pesto: In a food processor, combine 2 cups packed fresh basil leaves (or spinach/parsley), 2 cloves garlic, 1/2 cup walnuts (or pine nuts), and a pinch of salt.
- Process until finely chopped. With the food processor running, slowly drizzle in 1/4 cup olive oil until a smooth paste forms.
- Stir in 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option).
- Refrigerate the pesto sauce until ready to use. (This allows the flavors to meld.)
- Add the prepared pesto sauce to the sautéed zucchini.
- Season with salt and freshly ground black pepper to taste. Toss gently to coat the zucchini evenly.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
36g
Carbs
4g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Lunch Condiments Etc Side Dishes Pasta Vegetables Canadian Dinner Party Food Processor Blender Stove Top Dietary Low Sodium Gluten Free Low Carb Savory Sauces Free Of Something Low In Something Pasta Rice And Grains Squash Equipment Small Appliance
