Ingredients for 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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How to Make 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