A quick and delightful summer dish that is easy and delicious.
How To Make Basil Zucchini
Pesto pasta for the vegetarians
Prep:
15 mins
Cook:
10 mins
Total:
25 mins
Ingredients
- 2 small zucchini
- 1 clove garlic, minced
- 1 tbsp unsalted butter , or olive oil
- 2 tbsp fresh basil, snipped
- fresh ground black pepper
Instructions
- Trim ends from zucchini and slice lengthwise on a mandoline or vegetable slicer to make long, spaghetti-like strips.
- In a medium bowl, toss zucchini with 1/2 tsp. salt.
- Transfer to a colander set over a bowl.
- Let stand 15 minutes.
- Using your hands, gently squeeze zucchini to drain some of the liquid.
- In a large skillet, cook garlic in hot butter for 1 minute, or just until softened but not browned.
- Add zucchini and basil: cook tossing with tongs, just until heated through, about 1 minute.
- Add pepper to taste.
Nutrition
- Sugar: 3g
- :
- Calcium: 45mg
- Calories: 79kcal
- Carbohydrates: 5g
- Cholesterol: 16mg
- Fat: 6g
- Fiber: 1g
- Iron: 1mg
- Potassium: 352mg
- Protein: 2g
- Saturated Fat: 4g
- Sodium: 11mg
- Vitamin A: 1200IU
- Vitamin C: 24mg
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