Squash and Zucchini with Pesto

This simple summery side dish features sauteed zucchini and squash topped with homemade pesto and fresh heirloom tomatoes.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 420 Calories

Ingredients

• salt and ground black pepper to taste
• 3 cloves garlic, chopped
• 2 cups fresh basil leaves
• olive oil, or to taste
• 3 summer squash, cut into long, thin strips
• 3 zucchini, cut into long, thin strips
• 2 onions, cut into strips
• 2 heirloom tomatoes, finely chopped
• 0.5 cup grated Parmesan cheese
• 0.5 cup toasted pine nuts
• 0.25 cup extra-virgin olive oil, or as needed

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.

Step 2

Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.

Step 3

Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.