SQUASH AND ZUCCHINI WITH PESTO
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
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
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
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
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
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
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
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
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
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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