Let's Talk Vegan

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.

Pesto zucchini with toasted pine nutsPesto zucchini with pine nuts

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.

Pesto zucchini

Home Stretch

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:

Pesto zucchini side dishPesto zucchini with pine nuts

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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.
Course
Prep Time
5 Minutes
Cook Time
15 Minutes
Servings
4 People
INGREDIENTSINSTRUCTIONS
  1. Preheat oven 375° F.
  2. Cut zucchini into 1/2-inch thick slices.
  3. Add to large mixing bowl, then add pinch salt, pinch of pepper, lemon juice, olive oil, and basil pesto.
  4. Mix together, next, dump onto a baking sheet and cook for 15 minutes.
  5. Add pine nuts (if not toasted already) to small pot and cook over medium-high heat for 2-3 minutes, shaking the pot to prevent burning.
  6. When zucchinis cooked (tender, lightly fried) top with toasted pine nuts.
RECIPE NOTES
  • Use 1 large zucchini or 2 small ones, depending on what your grocery store is offering
  • You want the pine nuts to be lightly toasted not burnt, so make sure to continuously shake the pot while they're cooking to prevent burning.
  • Drizzle about a teaspoon more of lemon juice over the finished dish if not lemony enough.
 
 
#lowcarb#<30minutes#pesto#soy-free#grain-free#gluten-free#kid-friendly
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