Pesto Squash

Pesto Squash

13 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    6 m
  • Ready In

    16 m
Recipe by  AUWILLIA

“A fast, easy side dish with Italian flavor!”

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Adjust Servings

Original recipe yields 4 servings



  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)

Rate This Recipe


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) and a little parmesan.



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 beat! When I mixed it in with the zucchini it looked like pesto overload but it turned out to be just the right amount. Something so delicious in under 5 minutes - unbelievable.



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 for about 10 minutes - still had some nice firmness. The pesto and fresh grated parmesan gave it a nice flavor. Will definitely be remembering this idea for the future. Thanks!

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Amount Per Serving (4 total)

  • Calories
  • 363 cal
  • 18%
  • Fat
  • 30.2 g
  • 46%
  • Carbs
  • 10.8 g
  • 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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Pesto Spaghetti Squash


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Amazing Butternut Squash