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courgette slices fried in a pan and served on a white plate.
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Zucchini with Pesto

Aromatic sauteed zucchini with pesto, an easy to make, healthy zucchini side dish or light meal.
Course Side Dishes
Cuisine Italian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4
Calories 96kcal
Author Adina

Ingredients

  • 2 medium zucchini a total of about 450 g/ 1 lbs
  • 1 tablespoon olive oil
  • 2 tablespoons pesto
  • [2 tablespoons sun-dried tomatoes in oil or about 4-5 sun dried tomatoes in oil halves]
  • a few sprigs of thyme
  • 2 tablespoons chopped fresh parsley
  • fine sea salt and freshly ground pepper

Instructions

  • If doubling the recipe, saute the zucchini in two batches or using two large pans.
  • Halve and slice the zucchini. If using very large zucchini, halve them, remove the seeds with a spoon, quarter and slice them.
  • Heat one tablespoon olive oil in a large skillet or non-stick pan. Pan-fry the zucchini for 5-6 minutes, shaking the pan every minute or so to make sure that the zucchini slices get fried on both sides.
  • In the meantime, remove the excess oil from the tomatoes by patting them lightly with kitchen paper. Chop them.
  • Chop the herbs and set them aside.
  • Add the pesto and the chopped tomatoes to the zucchini. Stir well but carefully for about 1 minute.
  • Adjust the taste with salt and pepper and add the fresh chopped herbs.
  • Serve immediately as suggested above.

Video

Nutrition

Serving: 1/4 of the dish | Calories: 96kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 318mg | Fiber: 2g | Sugar: 2g