Zucchini with Pesto Sauce
Transform ordinary zucchini into a vibrant and flavorful masterpiece with this Zucchini with Pesto Sauce recipe! Perfect for a light lunch or a refreshing dinner side, this dish combines tender, sautéed zucchini noodles (or zoodles) with a velvety homemade pesto sauce, bursting with the fresh flavors of basil, garlic, and Parmesan cheese. The toasted nuttiness of pine nuts and the zing of lemon juice bring a delightful balance to every bite, while the drizzle of extra virgin olive oil creates a creamy, restaurant-quality finish. Ready in just 25 minutes, this quick and easy zucchini recipe is naturally low-carb, vegetarian, and packed with nutrients, making it a wholesome and delicious addition to your weekly menu. Serve it warm or chilled, topped with extra Parmesan and basil for an elegant, crowd-pleasing presentation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Zucchini
- 2 cups Fresh basil leaves
- 2 large Garlic cloves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 0.33 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 1-2 tablespoons Water (optional)
Instructions
Wash the zucchinis thoroughly. Using a spiralizer, create zucchini noodles (zoodles). Alternatively, you can cut the zucchini into thin strips or rounds if preferred.
Heat a large non-stick skillet over medium heat. Add the zucchini and sauté for 4-5 minutes, stirring occasionally, until just tender. Remove from heat and set aside.
To make the pesto sauce, place the fresh basil leaves, garlic cloves, pine nuts, Parmesan cheese, salt, and black pepper into a food processor or blender.
Pulse the mixture a few times to combine, then slowly drizzle the olive oil into the food processor while blending. Blend until the pesto is smooth and creamy. If the consistency is too thick, add 1-2 tablespoons of water to thin it out.
Add the lemon juice and blend briefly to incorporate.
Combine the cooked zucchini noodles with the pesto sauce. Toss gently to ensure the zucchini is evenly coated.
Serve immediately as a warm dish or allow it to cool slightly for a chilled version. Garnish with additional Parmesan cheese, pine nuts, or basil leaves if desired.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 9319 mg | 405% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 56.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
