Zucchini And Yellow Squash With Pesto Recipes

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SQUASH AND ZUCCHINI WITH PESTO



Squash and Zucchini with Pesto image

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!

Provided by Emily

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 35m

Yield 4

Number Of Ingredients 11

olive oil, or to taste
3 summer squash, cut into long, thin strips
3 zucchini, cut into long, thin strips
2 onions, cut into strips
salt and ground black pepper to taste
½ cup toasted pine nuts
2 cups fresh basil leaves
½ cup grated Parmesan cheese
3 cloves garlic, chopped
¼ cup extra-virgin olive oil, or as needed
2 heirloom tomatoes, finely chopped

Steps:

  • 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.
  • 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.
  • Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 23 g, Cholesterol 8.8 mg, Fat 33.2 g, Fiber 7.4 g, Protein 13.1 g, SaturatedFat 6.1 g, Sodium 217.2 mg, Sugar 7.5 g

ZUCCHINI AND YELLOW SQUASH WITH PESTO



Zucchini and Yellow Squash with Pesto image

Categories     Food Processor     Cheese     Nut     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Basil     Pine Nut     Squash     Zucchini     Summer     Yellow Squash     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a side dish

Number Of Ingredients 8

1/4 cup packed fresh basil leaves
1/3 cup freshly grated Parmesan (1 ounce)
1 tablespoon pine nuts
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1 pound zucchini (about 2 large)
1/2 pound yellow squash (about 1 large)

Steps:

  • In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
  • With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.

PESTO SQUASH



Pesto Squash image

A fast, easy side dish with Italian flavor!

Provided by Audrey Mezowe

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 16m

Yield 4

Number Of Ingredients 3

4 zucchini, sliced
1 cup basil pesto
4 tablespoons Parmesan cheese

Steps:

  • Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
  • In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

Nutrition Facts : Calories 363 calories, Carbohydrate 10.8 g, Cholesterol 24.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 15.5 g, SaturatedFat 8.6 g, Sodium 572.1 mg, Sugar 3.4 g

ORZO WITH SUMMER SQUASH AND PESTO



Orzo with Summer Squash and Pesto image

There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield Serves 4 to 5

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 1/2 pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups)
2 teaspoons chopped fresh marjoram or mint
Salt and freshly ground pepper to taste
10 ounces (1 1/3 cups) orzo
1/3 cup basil or basil-mint pesto (1/2 batch)
Additional grated Parmesan or pecorino for serving

Steps:

  • Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
  • When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams

PESTO WITH SUMMER SQUASH SAUTE



Pesto With Summer Squash Saute image

This is another way I like to prepare the zucchini that is so plentiful now. Yellow squash, or a combination of both, can also be used.

Provided by shelbyrose

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup fresh basil
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon walnuts
1 tablespoon parmesan cheese
2 large summer squash, sliced 1/4 inch thick (yellow or zucchini)
1 tablespoon olive oil
1/4 cup fresh mushrooms, sliced
1/4 cup onion, sliced

Steps:

  • To make the pesto, place the basil, garlic, two tablespoons olive oil, walnuts and parmesan cheese in a food processor.
  • Pulse until a coarse paste forms; set aside.
  • Heat the one tablespoon of olive oil in a skillet.
  • Add the squash, onion and mushrooms.
  • Cook until just soft.
  • Toss in the pesto.
  • Check the seasonings.
  • Serve warm.

Nutrition Facts : Calories 140.2, Fat 12, SaturatedFat 1.8, Cholesterol 1.1, Sodium 23.4, Carbohydrate 7.3, Fiber 2.3, Sugar 4.1, Protein 3.1

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