Pesto Squash

Pesto Squash

13
AUWILLIA 0

"A fast, easy side dish with Italian flavor!"

Ingredients

16 m {{adjustedServings}} servings 363 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
  2. In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.
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Reviews

13
  1. 18 Ratings

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Even better if you quick saute the zucchini in a little olive oil/butter over medium high heat until they get a little caramelization, but still firm. Then toss with pesto (preferably homemade)...

As if this wasn't quick and easy enough, microwaving made it even more so. I used both zucchini and yellow squash and homemade pesto I had frozen during the summer. The homemade stuff can't be ...

Is it OK to give something so simple 5 stars? I had a leftover zucchini and just wanted a new idea for seasoning it simply. I peeled and cut the zucchini into chunks, then put it in my steamer f...