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Squash and Zucchini with Pesto

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"Replace pasta with thin strips of squash and zucchini and top with pesto. Add some basil-garlic sausages or chicken to make it a complete meal!"
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35 m servings 420
Original recipe yields 4 servings


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  1. Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
  2. Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
  3. Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.


  • Cook's Note:
  • Substitute walnuts for the pine nuts if desired.

Nutrition Facts

Per Serving: 420 calories; 33.2 23 13.1 9 217 Full nutrition

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