This pesto zucchini barely has a recipe attached to it, as it’s something I literally made up one day. I’m a huge fan of pesto (although I don’t go so far as to make my own homemade like my sister does.) When you add in some fresh Parmesan and shredded mozzarella, well then this is the fastest and tastiest side you could create for any meal. To make it more substantive, you could also add some whole-grain pasta–or low-carb pasta for a low-starch version. That converts this side to a light main dish! For yet another variation: Swap out the zucchini for roasted cauliflower. What fast and healthy recipes have YOU made up? Please contact me to share!
Pesto Zucchini Ingredients
4 medium or 2 large summer zucchini, sliced
2-3 Tbsp store-bought pesto
1/4 to 1/2 cup freshly grated Parmesan cheese
1/2 cup organic or light mozzarella
Optional: 2 to 4 servings of whole-grain or low-carb pasta, cooked according to package instructions and drained
Pesto Zucchini Directions
- Steam the zucchini rounds until tender enough for a fork to penetrate. Drain well in a colander by squeezing out and discarding excess liquid.
- In a large bowl and while the zucchini is still warm add in the pesto, Parmesan, mozzarella, and pasta (if using). Toss well.
- Serve with additional pesto for topping, if desired.