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Pesto Squash

Pesto Squash

  • Prep

    10 m
  • Cook

    6 m
  • Ready In

    16 m
AUWILLIA

AUWILLIA

A fast, easy side dish with Italian flavor!

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Ingredients {{adjustedServings}} servings

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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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

pseudogourmet
8

pseudogourmet

6/20/2011

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.

naples34102
8

naples34102

10/29/2009

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.

nurseminako
8

nurseminako

8/15/2007

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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