Lemon and Pesto Zucchini
Before we talk about this awesome Lemon & Pesto Zucchini, I got a question for you: are zucchini trying to take over the planet? I have seen so many healthy zucchini recipes floating around lately that I couldn’t help but wonder.
I’m not considering myself a zucchini fan and I realized the other day that I had over 8 zucchini 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 healthy veggies before they went bad. This Lemon and Pesto Zucchini side dish was a perfect way to use them up!
My Lemon and Pesto Zucchini is an easy recipe for pan-fried zucchini with pesto, a hint of garlic and a good squeeze of lemon juice to brighten this healthy low carb dish.
As you know, zucchini tends to shrink a lot when being cooked so you need to use a lot of them if you want to obtain a decent amount of Lemon & Pesto Zucchini!
As I had just made some basil and sun-dried tomatoes pesto, I used that for my Lemon Pesto Zucchini and I got to say that the bold Mediterranean flavor pairs perfectly with the tender, pan-fried zucchini.
I added some garlic and lemon to round up Pesto Zucchini and tada – the tasteless zucchini was transformed into a very tasty low carb side dish!
This sauteed zucchini with pesto and lemon juice would also be delicious with regular basil pesto, if that’s what you have on hand.
If you tried this Lemon & Pesto Zucchini, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Lemon and Pesto Zucchini
Try my easy Lemon & Pesto Zucchini! This recipe for pan-fried zucchini with pesto, garlic and lemon juice is the perfect low carb side dish for an Italian meal!
- 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
Heat olive oil in a non-stick skillet over medium-high heat. Cook garlic for about 30 seconds.
Add sliced 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 mushy.
Turn off the heat, add pesto and mix well to cover all the zucchini slices. Serve warm.
Save some time by using a food processor to slice the zucchini.
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