Zucchini with Pesto
Aromatic sauteed zucchini with pesto, an easy to make, healthy zucchini side dish or light meal.
Servings: 4
Calories: 96kcal
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