Zucchini With Pesto Sauce Recipes

PARMESAN PESTO ZUCCHINI STICKS

Parmesan Pesto Zucchini Sticks image

Provided by Ina Garten

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 medium (6 to 8-inch-long) zucchini, trimmed
1/2 cup good store-bought pesto
8 tablespoons good olive oil, divided
1/4 cup roughly chopped fresh flat-leaf parsley
2 large garlic cloves
1 1/4 cups panko (Japanese bread flakes)
3/4 cup freshly grated Italian Parmesan cheese
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for sprinkling

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.

ZUCCHINI WITH PESTO SAUCE

Zucchini with Pesto Sauce image

If you are not fond of Basil substitute with spinach or parsley. Great side dish with buttered pasta

Provided by Bergy

Categories Sauces

Time 41m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 medium zucchini, cut into small sticks (Julienned)
salt & pepper, to tate
1 tablespoon lite olive oil
2 cups basil leaves, tightly packed
5 cloves garlic
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup parmesan cheese, grated

Steps:

Salt the zuke in a colander and allow to drain for 20 minutes.
Saute the zuke for 2 minutes.
Pesto sauce: Put the basil,garlic and nuts in a food processor and pulverize the leaves.
Add Oil and blend together.
Stir in the cheese.
Refrigerate the sauce until ready for use.
Add the pesto sauce to the sauted zucchini.
Season with salt& pepper and toss well to mix.

Nutrition Facts : Calories 484.6, Fat 46.1, SaturatedFat 7.3, Cholesterol 11, Sodium 214, Carbohydrate 12.4, Fiber 4.5, Sugar 4.3, Protein 10.8

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