A fast, easy side dish with Italian flavor!

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Recipe Summary

prep:
10 mins
cook:
6 mins
total:
16 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.

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  • In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

Nutrition Facts

363 calories; protein 15.5g 31% DV; carbohydrates 10.8g 4% DV; fat 30.2g 46% DV; cholesterol 24.4mg 8% DV; sodium 572.1mg 23% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/20/2011
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
08/10/2010
Serviceable but pesto deserves better. Use it on the Spinach and Feta Pita Bake instead. Read More
(1)
26 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/20/2011
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. Read More
(17)
Rating: 5 stars
08/15/2007
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! Read More
(11)
Rating: 4 stars
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. Read More
(10)
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Rating: 5 stars
07/09/2010
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 figured that out is a genius. The only thing I did differently was increase the parmesan to about 1/4 cup. Four tablespoons of cheese just won't cut it for this girl. Read More
(7)
Rating: 5 stars
06/07/2010
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! Read More
(5)
Rating: 4 stars
08/30/2006
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:) Read More
(4)
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Rating: 4 stars
10/11/2006
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. Read More
(2)
Rating: 3 stars
07/28/2010
If you like all the items individually this will be one of your favorites. I was hoping something more would come out of the combination! I think I'll just have to accept the fact that I'm not a huge squash fan and endure the endless amounts I get through my CSA: ) Read More
(1)
Rating: 5 stars
07/25/2011
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. Read More
(1)
Rating: 3 stars
08/10/2010
Serviceable but pesto deserves better. Use it on the Spinach and Feta Pita Bake instead. Read More
(1)
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