Zucchini With Pesto Sauce Recipe

This vibrant zucchini recipe is a delightful side dish, perfect for pairing with buttered pasta or grilled chicken. Easily customizable, swap basil for spinach or parsley to create your own unique pesto! The quick prep and satisfying flavor make this a weeknight winner.

Prep Time 25 mins
Cook Time 41 mins
Calories 484.6 kcal
Protein 21g
Rating 5.0 (1 Reviews)
Zucchini With Pesto Sauce 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini With Pesto Sauce

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How to Make Zucchini With Pesto Sauce

  1. 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.
  2. 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.
  3. 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.
  4. Process until finely chopped. With the food processor running, slowly drizzle in 1/4 cup olive oil until a smooth paste forms.
  5. Stir in 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option).
  6. Refrigerate the pesto sauce until ready to use. (This allows the flavors to meld.)
  7. Add the prepared pesto sauce to the sautéed zucchini.
  8. 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