Zucchini With Pesto
Vibrant zucchini julienne coated in fragrant basil pesto, perfect as a light, flavorful side or vegetarian main that showcases fresh herbs and cheesy richness.
Ingredients
Instructions
- Wash basil leaves thoroughly in lukewarm water and drain well. Add basil, Parmesan cheese, pine nuts, garlic, water, and olive oil to a food processor and process until smooth.
- Combine water and oil; with the processor running, pour the oil mixture through the food chute in a slow, steady stream until combined.
- Toss the julienned zucchini with the pesto, then sprinkle with toasted pine nuts before serving.
Tips & Substitutions
For a smoother pesto, consider blending the mixture longer or adding a bit more olive oil. If you don’t have pine nuts, walnuts or almonds can be great substitutes. Adjust the garlic to your taste, as it can be quite strong. For a heartier dish, try adding cooked orzo from your leftover Orzo With Black Beans And Veggies.
Serving Suggestions
Serve the zucchini with pesto as a vibrant side dish or a light main course. It pairs beautifully with a Green Salad With Pine Nuts for a refreshing contrast. For a complete meal, consider adding grilled chicken or fish, or serve alongside crusty bread to soak up the extra pesto.
Storage & Reheating
Store any leftover zucchini with pesto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a skillet over low heat to avoid overcooking the zucchini, which can become mushy. You can also enjoy it cold for a refreshing salad.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini With Pesto contains roughly 727 calories, with 18g protein, 28g carbohydrates, and 65g fat. It is an excellent source of dietary fiber (40% of the Daily Value), protein (37% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and calcium. It also contributes 11g of dietary fiber toward your daily target.
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 pesto ahead of time?
Yes, you can make the pesto in advance! Store it in an airtight container with a thin layer of olive oil on top to prevent browning. It can be refrigerated for up to a week or frozen for longer storage. Just give it a quick stir before using it with the zucchini.
What if I don’t have fresh basil?
If fresh basil isn't available, you can use other herbs like spinach or arugula for a different flavor. You can also try store-bought pesto, but be mindful of the salt content, as homemade pesto allows for more control over seasoning.
Can I add other vegetables to this dish?
Absolutely! Feel free to add other summer vegetables like bell peppers, cherry tomatoes, or asparagus. Just be sure to adjust the cooking time to ensure everything is cooked to your preference. This allows for a delightful mix of flavors and textures.
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).