Zucchini And Yellow Squash With Pesto Food

SUMMER SQUASH SAUTE RECIPE

Steps:

• Heat the oil in a large, deep skillet over medium-high heat. Once hot, add the squash and cook until fork-tender, and starting to turn golden in spots, about 7 to 10 minutes, stirring occasionally.
• Turn off the heat and stir in the pesto.
• Transfer to a serving bowl, sprinkle the Parmesan on top, and serve.

PESTO SQUASH

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.

SQUASH AND ZUCCHINI WITH PESTO

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.

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY

Steps:

• Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
• Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
• Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
• Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
• Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
• Enjoy!

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

ZUCCHINI AND YELLOW SQUASH WITH PESTO

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.

ZUCCHINI & YELLOW SQUASH VEGETABLE PESTO SOUP

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.

ROASTED ZUCCHINI AND YELLOW SQUASH

Steps:

• Cut zucchini and squash into small chunks and put in a ziploc bag.
• Add olive oil salt and pepper to bag and shake until coated.
• Dump onto baking dish and spread out into a single layer.
• Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.

ORZO WITH SUMMER SQUASH AND PESTO

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.