Zucchini Pesto Salad Recipes

ROASTED ZUCCHINI & PESTO

Steps:

• Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.
• Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.

ZUCCHINI PESTO PASTA SALAD RECIPE BY TASTY

Steps:

• Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1-2 minutes.
• Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1-1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel-lined plate to drain, blotting away any excess oil.
• Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
• Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
• Enjoy!

ZUCCHINI PESTO TARTS WITH SALAD

Steps:

• Combine flour, 1/2 teaspoon salt and rosemary in a food processor; pulse once or twice. Add butter, and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Place mixture in a bowl and sprinkle 3 tablespoons of water over it, then toss with a fork; add a little more water if necessary, until you can pack dough into a ball. Wrap and refrigerate for at least an hour.
• Roll dough out on a floured surface until thin. Cut to fit 4 small tart pans or 1 medium one. (There will be leftover dough; wrap and freeze or refrigerate for another use.) Press dough into tart pans, and prick surface all over with a fork. Refrigerate again for an hour.
• Heat oven to 350 degrees. Beat egg with a tablespoon of water, and brush tart shells; bake for 10 to 12 minutes, or until golden and slightly browned. Set aside for up to a few hours, or proceed immediately.
• Cut zucchini in quarters lengthwise. Dice each strip into 1/2-inch pieces. Put 3 tablespoons olive oil in a skillet over medium heat; a minute later, add zucchini and garlic. Cook, stirring occasionally, until they just start to soften, 5 to 10 minutes. Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green. Remove from heat and cool. Combine zucchini-parsley mixture in a blender with Parmesan and blend until smooth.
• Spread zucchini pesto over baked tart shells. Toss greens with olive oil, lemon juice, salt and pepper to taste. Pile greens into tart shells and serve.

PARMESAN PESTO ZUCCHINI STICKS

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
• Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
• Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY

Steps:

• Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
• Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
• Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
• Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
• Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
• Enjoy!

PESTO ORZO WITH ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
• Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
• Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.

CRUNCHY LEMON-PESTO GARDEN SALAD

Steps:

• In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.