Recipe
Zucchini with Pesto
Tender-crisp zucchini rounds infused with garlic and tossed with your favorite pesto make a quick, flavorful summer side.
Prep time
10 min
Cook time
10 min
Total time
20 min
Servings
4
Net carbs
5g
Appliance
Stove
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Email me a sign-in linkIngredients
What you need
Adjust servings
4 servings4
- 3 medium sized zucchini
- 1 T olive oil
- 3 large cloves of garlic, sliced
- ½ cup Pesto (see notes)
- salt and fresh ground black pepper to taste
Instructions
How to cook it
Prep timer
20:00
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- 1. Bring refrigerated pesto to room temperature while you prepare the vegetables.
- 2. Rinse zucchini, remove ends, and slice into ½-inch rounds; halve lengthwise first if using large zucchini.
- 3. Warm olive oil in a large lidded skillet over medium-high heat, then add sliced garlic and cook 1-2 minutes until fragrant; discard the garlic.
- 4. Place zucchini in the pan in a single layer if possible, reduce heat to medium, cover, and cook about 4 minutes, turning once or twice.
- 5. Check for browning on both sides and desired tenderness, then cook uncovered 1-2 minutes more if needed until tender-crisp and any liquid evaporates.
- 6. Remove from heat, spoon pesto over the zucchini, stir gently, and let sit 1-2 minutes to warm the pesto.
- 7. Season with salt and black pepper to taste and serve immediately.
Source & attribution
Kalyn's Kitchen · IMPORTED
https://diet.driv.space/recipes/zucchini-with-pestoKalyn's Kitchen reference: https://kalynskitchen.com/sauteed-zucchini-recipe-with-spinach/
Rated 4.5/5 from 19 ratings on Kalyn's Kitchen. Method rewritten in-house; see source for the publisher's original.