Lemon and Pesto Zucchini

Lemon and Pesto Zucchini

I have seen so many zucchini recipes floating around lately that I can’t help but wondering: are zucchini trying to take over the planet? I’m not considering myself as a zucchini fan and I realized the other day that I had over 8 pieces waiting in the fridge. How is that even possible? I don’t even have a garden so there’s no “it’s-summer-I-have-too-many-zucchini-ready-to-be-harvested” problem. Anyway, I had to do something with those veggies before they went bad. This lemon and pesto zucchini side dish was a perfect way to use them up! As you know, zucchini tend to shrink a lot when being cooked so you need to use a lot of them if you want to obtain a decent amount at the end. Perfect! I had just made some basil and sun-dried tomatoes pesto so I figured they would pair perfectly with it. I added some garlic and lemon and tada the tasteless zucchini were transformed into a very tasty dish! This would be delicious with regular basil pesto as well, if that’s what you have on hand.

Lemon and Pesto Zucchini


Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 74 kcal

Ingredients

  • 2 tsp olive oil
  • 3 small garlic cloves minced
  • 6 small zucchini peeled and thinly sliced
  • 2 tbsp lemon juice
  • 1 batch of basil and sun-dried tomatoes pesto

Instructions

  1. Heat olive oil in a non-stick skillet over medium-high heat. Cook garlic for about 30 seconds.
  2. Add zucchini and lemon juice to the skillet. Cook over high heat for about 6-7 minutes, stirring regularly. You want your zucchini to stay a bit crispy and not becoming mushy.
  3. Turn off the heat, add pesto and mix well to cover all the zucchini. Serve warm.

Recipe Notes

Save some time by using a food processor to slice the zucchini.

Nutrition Facts
Lemon and Pesto Zucchini
Amount Per Serving (1 /4th)
Calories 74 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 24mg 1%
Potassium 776mg 22%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 7g
Protein 3g 6%
Vitamin A 11.8%
Vitamin C 68.2%
Calcium 5.1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Dairy Free Gluten free Italian Inspired Low carb Paleo Recipes Side dishes Summer Recipes Under 300 cal Vegan Vegetarian
8 Comments
  1. Marie, I agree with you completely about zucchini. Preparing it this way should make it edible. If I end up making it, I’d have to leave half of it without pesto because my husband decided when I made the crispy green beans with pesto that pesto is too frou-frou on vegetables. I still have half a batch of pesto left over from that time in my freezer, so this would be a great way to use it up. I usually eat my veggies plain, but I really like them with pesto.

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