Simple Pesto Zucchini with Pine Nuts
Get your summer bod ready with this low-carb Pesto Zucchini topped with toasted pine nuts, perfect for an almost-instant, light side dish.
Little known fact, zucchini is also known as a courgette (pronounced corr-zjet). The only difference is that "courgette" sounds like your eating some exotic vegetable, while zucchini sounds pretty vanilla.
As side from the name, zucchini has quite the nutritional profile.
- They are rich in minerals & vitamins (potassium, phosphorus, magnesium, calcium, fiber, vitamin C, & riboflavin)
- A zucchini is 94% water
- It contains vitamin B6, A, E, & K, sodium, zinc, & iron
- They have anti-inflammatory properties
The Pesto Zucchini
This recipe is super simple, so let's get started. First, preheat the oven to 375° F.
Next, cut the zucchini into 1/2-inch thick, circular slices. If your zucchini is large you will only need one, but use two if your zucchini is a little smaller.
Now, add the slices to a large mixing bowl, followed by the salt, pepper, lemon juice, olive oil, and basil pesto. The basil pesto I used had loads of garlic in it, but if yours doesn't just add 2-3 cloves (minced), again this is completely optional.
Then, dump the pesto zucchini onto a baking sheet and cook in the preheated oven for 15 minutes. You want the zucchini to be tender and lightly charred, but not mushy.
While the zucchini is cooking, toast the pine nuts (if they aren't toasted already). To do this, add the pine nuts to a small pot, then cook over medium-high heat for about 2-3 minutes. To prevent the pine nuts from burning, continuously shake the pan for a lightly toasted (golden colour) end product.
Top the zucchini with the toasted pine nuts once it is finished cooking. For a more lemony flavour, add an additonal teaspoon of lemon juice over the top.
Fun Fact: Zucchini is low-key a fruit. They are a type of botanical berry called a "pepo," which is the swollen ovary of the zucchini flower. Other fruits mistaken for vegetables include:
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