Zucchini With Basil, Pine Nuts And Parmesan Sauce
A vibrant zucchini dish featuring a flavorful basil, pine nut, and Parmesan sauce, perfect for light lunches or as a side for Italian-inspired meals.
Ingredients
Instructions
- Combine the basil, 1/4 cup of the oil, the pine nuts, Parmesan cheese, and garlic in a blender or processor fitted with a metal blade.
- Process, turning the machine on and off, until basil and nuts are coarsely chopped.
- Set aside.
- Slice the zucchini into desired shapes.
- Cook the zucchini until tender, either by steaming, sautéing, or grilling.
- Toss the cooked zucchini with the basil pesto, adding more oil if needed.
- Season with salt and pepper to taste and serve.
Tips & Substitutions
For a nut-free version, substitute pine nuts with sunflower seeds. You can also add a squeeze of lemon juice to the sauce for extra brightness. If you want a creamier sauce, blend in a bit of Greek yogurt. This recipe is versatile; try using the basil sauce on pasta or as a dip for fresh vegetables. It pairs beautifully with Easy Parmesan Chicken.
Serving Suggestions
Serve the zucchini warm, drizzled with the basil sauce, and garnished with additional Parmesan if desired. This dish is excellent as a side for grilled meats or fish and complements a light salad. For a complete meal, enjoy it alongside Italian recipes like Italian Spaghetti Gravy or Good For You Pizza, which balance the fresh flavors.
Storage & Reheating
Store any leftover zucchini and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the zucchini in a skillet over low heat, adding a splash of olive oil if needed. The basil sauce can also be warmed slightly in the microwave or on the stove, but avoid overheating to preserve the fresh flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini With Basil, Pine Nuts And Parmesan Sauce contains roughly 278 calories, with 7g protein, 11g carbohydrates, and 23g fat. It is a good source of protein (14% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1958mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the basil sauce ahead of time?
Yes, you can prepare the basil sauce up to 2 days in advance. Store it in the refrigerator in an airtight container. Just give it a good stir before using, as the ingredients may settle or separate. This makes it convenient for meal prep and allows the flavors to meld together.
What can I substitute for zucchini?
If zucchini isn't available, you can easily substitute it with yellow squash or eggplant. Both options will provide a similar texture and flavor profile, making them great alternatives in this recipe. Just be sure to adjust the cooking time as needed, depending on the vegetable you choose.
How do I make this dish vegan?
To make this dish vegan, simply omit the Parmesan cheese or use a plant-based alternative. Nutritional yeast can also be a great substitute, providing a cheesy flavor without dairy. The rest of the recipe remains the same, allowing you to enjoy a delicious vegan version of zucchini with basil sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).