Sauteed Zucchini Recipe with Spinach and Basil Pesto

Yesterday I shared the recipe for Spinach and Basil Pesto and hinted that I ate it on a vegetable. If you're growing any kind of vegetable garden, it probably wasn't too hard to guess it might have been zucchini. At this time of year, everyone with even one zucchini plant is trying to figure out ways to use it. I love getting new zucchini recipes, and so far this year Cheesy Zucchini with Garlic and Parsley has been one of my favorites. In some ways, this recipe is a variation of that dish, with the same method for cooking the zucchini. Wikipedia has a lot of information about zucchini, which is versatile, low in calories and contains folate, potassium, vitamin A, and manganese.

By the time you read this I'll be on a plane headed for Chicago, but Anna from Anna's Cool Finds will be taking care of Weekend Herb Blogging this weekend. Anna will be posting the Recap either on Sunday night or Monday, and I'll definitely be reading it Monday when I get home from the Blogher Conference.

Sauteed Zucchini with Spinach and Basil Pesto

(Makes 3-4 servings, depending on what else you're serving with it, recipe created by Kalyn with inspiration on how to saute zucchini from this recipe.)

3-4 medium zucchini
1 T olive oil
2-3 large cloves of garlic
1/2 cup Spinach and Basil Pesto (or use store-bought pesto like I did in this recipe for a slightly different version)

If using pesto that has been refrigerated, remove it and let come to room temperature. Wash zucchini and trim off ends. Cut zucchini in half lengthwise, then into 1/2 inch slices.

Using medium temperature, heat olive oil in heavy frying pan with lid. Add garlic cloves and saute 1-2 minutes, just until you start to smell the garlic, then remove garlic cloves and discard. (This is called 'seasoning the oil' in Chinese cooking. If you prefer, you can slice the garlic cloves and leave them in.)

Add zucchini to hot pan and stir to coat the zucchini with oil, the cover and cook about 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and all liquid is evaporated.

Turn off heat and spoon pesto over zucchini and stir gently. Let it melt for a minute or two, then put into serving dish and serve immediately.

Printer Friendly Recipe 

South Beach Suggestions:

This is a perfect side dish for any phase of the South Beach Diet. Although pesto like this is relatively high in fat, the spinach here makes this a bit more nutritious than many pestos, and the pine nuts and olive oil are both considered "good fat" by South Beach. You might want to make this a "once in a while treat" due to the amount of fat.

More Yummy Ways Kalyn Likes to Cook Zucchini
Zucchini Salad with Tomato and Basil
How to Grill Zucchini
"Creamed" Zucchini
Georgette's Greek Zucchini
Val's Kid Friendly Broiled Zucchini with Cheese
Grilled Zucchini and Sausage Kabobs
Ratatouille Wanna-Be (all phases)
Cheesy Zucchini with Garlic and Parsley