Best 2 Zucchini With Walnut Pesto Recipes

Zucchini with Walnut Pesto: A Symphony of Flavors for a Healthy and Vibrant Meal

Indulge in a culinary journey where flavors dance and textures harmonize with our Zucchini with Walnut Pesto recipe. This delectable dish combines the refreshing crunch of zucchini with the nutty richness of walnut pesto, creating a symphony of flavors that will tantalize your taste buds. As you explore the depths of this recipe, you'll discover a medley of textures that range from the crispness of the zucchini to the creamy smoothness of the pesto. The vibrant colors of the dish, a symphony of green and gold, will add a touch of elegance to your table. Join us on this culinary adventure as we guide you through the steps of preparing this healthy and vibrant meal, ensuring a delightful and memorable dining experience.

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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

Ingredients

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 WITH WALNUTS

Zucchini with Walnuts image

Provided by Marian Burros

Categories easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 pound zucchini
4 tablespoons butter
1/2 cup coarsely chopped walnuts
Salt and freshly ground black pepper to taste

Steps:

Wash zucchini, remove ends and cut into one-inch thick slices. Sauté slices in three tablespoons hot butter until zucchini begins to soften.
Meanwhile, brown walnuts in remaining butter.
Combine walnuts with zucchini; season with salt and pepper and cook until zucchini is tender.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 663 milligrams, Sugar 6 grams, TransFat 1 gram

Tips:

Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have smooth skin. Avoid any zucchini that has blemishes or soft spots.
Slice the zucchini thinly: This will help the zucchini cook evenly and absorb the flavors of the pesto.
Don't overcrowd the pan: Cook the zucchini in batches if necessary to avoid overcrowding the pan. This will help the zucchini cook evenly and prevent it from steaming.
Cook the zucchini until it is tender-crisp: You don't want to overcook the zucchini, as it will become mushy. Cook it just until it is tender-crisp, about 2-3 minutes per side.
Make the pesto ahead of time: The pesto can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for a quick and easy meal.

Conclusion:

Zucchini with Walnut Pesto is a delicious and easy-to-make dish that is perfect for a summer meal. The zucchini is tender-crisp and flavorful, and the walnut pesto adds a rich and nutty flavor. This dish can be served as an appetizer, side dish, or main course. It is also a great way to use up any extra zucchini you have on hand.