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Pesto Squash

Audrey Mezowe

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

16 m servings 363 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 363 calories; 30.2 g fat; 10.8 g carbohydrates; 15.5 g protein; 24 mg cholesterol; 572 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 22 Ratings

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Most helpful positive review

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)...

Most helpful critical review

Serviceable, but pesto deserves better. Use it on the Spinach and Feta Pita Bake instead.

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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)...

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...

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 ...

Even as I was mixing this, I thought "Zucchini, pesto, really? Is this gonna be any good?" Well, it is. The other raters are right. Zucchini and pesto definitely go together, and whoever fig...

This was great, I added some extra olive oil at the end and served it over spinach linguine as a main dish... Everyone loved it, and it was filling!

Really yummy side dish! I never would have though to put pesto with zuccini, but it goes really well. The nice bit of parm. goes really well too :)

This was quite good. I kept the calories down by making a quick pesto of steamed broccoli, fresh basil, a little low fat tofu, a tablespoon of pine nuts and a dash of olive oil and seasonings.

i have made this so many times i have lost count! can't believe i had missed writing the review. just be sure to drain you squash well......its a 10 in the world of 5's !!

This was a very fast side dish to make. I added a dash of garlic and pepper to kick it up a notch. This is a great recipe for that leftover garden squash. Easy and delicious.