Squash And Zucchini With Pesto Food

PESTO SQUASH

Pesto Squash image

A fast, easy side dish with Italian flavor!

Provided by Audrey Mezowe

Categories Side Dish Vegetables Squash Zucchini

Time 16m

Yield 4

Number Of Ingredients 3

Ingredients

4 zucchini, sliced
1 cup basil pesto
4 tablespoons Parmesan cheese

Steps:

Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

Nutrition Facts : Calories 363 calories, Carbohydrate 10.8 g, Cholesterol 24.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 15.5 g, SaturatedFat 8.6 g, Sodium 572.1 mg, Sugar 3.4 g

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 AND YELLOW SQUASH WITH PESTO

Zucchini and Yellow Squash with Pesto image

Categories Food Processor Cheese Nut Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Basil Pine Nut Squash Zucchini Summer Yellow Squash Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6 as a side dish

Number Of Ingredients 8

Ingredients

1/4 cup packed fresh basil leaves
1/3 cup freshly grated Parmesan (1 ounce)
1 tablespoon pine nuts
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1 pound zucchini (about 2 large)
1/2 pound yellow squash (about 1 large)

Steps:

In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.

(RAW) ANGEL-HAIR ZUCCHINI "PASTA" WITH FRESH PESTO

(Raw) Angel-Hair Zucchini

This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.

Provided by MichiganVeggie

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 medium zucchini, peeled
1 medium zebra green tomato, seeded and chopped
1 tablespoon extra virgin olive oil
1 pinch sea salt
1 pinch fresh ground black pepper, plus more to taste
1 tablespoon raw pine nuts (to garnish)
basil leaves (to garnish)
2 cups packed fresh basil leaves
1 teaspoon minced garlic
1/2 cup pine nuts (preferably raw)
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 pinch fresh ground black pepper

Steps:

Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
Stack the strips and then slice them into thinner "noodles".
Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
Gently toss the zucchini and tomato mixture with just enough pesto to coat.
Season with additional salt and pepper if desired.
Garnish with pine nuts and basil leaves and serve.

Nutrition Facts : Calories 374.7, Fat 37.3, SaturatedFat 4.3, Sodium 744.3, Carbohydrate 9.4, Fiber 2.9, Sugar 5.7, Protein 5.5

ORZO WITH SUMMER SQUASH AND PESTO

Orzo with Summer Squash and Pesto image

There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 30m

Yield Serves 4 to 5

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 1/2 pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups)
2 teaspoons chopped fresh marjoram or mint
Salt and freshly ground pepper to taste
10 ounces (1 1/3 cups) orzo
1/3 cup basil or basil-mint pesto (1/2 batch)
Additional grated Parmesan or pecorino for serving

Steps:

Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams

ZUCCHINI & YELLOW SQUASH VEGETABLE PESTO SOUP

Zucchini & Yellow Squash Vegetable Pesto Soup image

I got this recipe from Emeril Lagasse but revamped it to fit my families taste. "Don't be afraid to make this straightforward, veggie-packed soup your own by using the vegetables you especially like or you have on hand. For instance, replace the zucchini and yellow squash with frozen green peas and frozen corn. If you're a tomato lover, two cups of chopped canned tomatoes can be substituted for two cups of the roth. Also, you could gild the lily by adding three cups of cooked macaroni or other small pasta, or a bit of cooked rice, right before serving. The sky's the limit here."--Emeril Lagasse

Provided by taz4477

Categories Clear Soup

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

6 sprigs parsley
2 bay leaves
2 tablespoons olive oil or 2 tablespoons butter
2 cups diced onions
2 cups diced carrots
1 1/2 cups diced celery (small dice, with or without leaves)
2 tablespoons minced garlic
8 ounces button mushrooms or 2 cups button mushrooms, wiped clean, stemmed, and quartered
4 quarts low sodium chicken broth or 4 quarts low sodium vegetable broth
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
2 cups diced zucchini (large dice)
2 cups diced yellow squash (large dice)
2 tablespoons pesto sauce

Steps:

Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.

Nutrition Facts : Calories 155.6, Fat 6.5, SaturatedFat 1.5, Sodium 3023.8, Carbohydrate 15.1, Fiber 3.9, Sugar 7.7, Protein 10.9

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