Basil Zucchini Recipe

A quick and delightful summer dish that is easy and delicious.

How To Make Basil Zucchini

Pesto pasta for the vegetarians

  • 2 small zucchini
  • 1 clove garlic (minced)
  • 1 tbsp unsalted butter (or olive oil)
  • 2 tbsp fresh basil (snipped )
  • fresh ground black pepper
  1. Trim ends from zucchini and slice lengthwise on a mandoline or vegetable slicer to make long, spaghetti-like strips.
  2. In a medium bowl, toss zucchini with 1/2 tsp. salt.
  3. Transfer to a colander set over a bowl.
  4. Let stand 15 minutes.
  5. Using your hands, gently squeeze zucchini to drain some of the liquid.
  6. In a large skillet, cook garlic in hot butter for 1 minute, or just until softened but not browned.
  7. Add zucchini and basil: cook tossing with tongs, just until heated through, about 1 minute.
  8. Add pepper to taste.

How To Make Basil Zucchini

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Pesto pasta for the vegetarians

Preparation: 15 mins
Cooking: 10 mins
Total: 25 mins
Serves:

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

  1. Trim ends from zucchini and slice lengthwise on a mandoline or vegetable slicer to make long, spaghetti-like strips.
  2. In a medium bowl, toss zucchini with 1/2 tsp. salt.
  3. Transfer to a colander set over a bowl.
  4. Let stand 15 minutes.
  5. Using your hands, gently squeeze zucchini to drain some of the liquid.
  6. In a large skillet, cook garlic in hot butter for 1 minute, or just until softened but not browned.
  7. Add zucchini and basil: cook tossing with tongs, just until heated through, about 1 minute.
  8. Add pepper to taste.

Nutrition

  • Calcium: 45mg
  • Calories: 79kcal
  • Carbohydrates: 5g
  • Cholesterol: 16mg
  • Fat: 6g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 352mg
  • Protein: 2g
  • Saturated Fat: 4g
  • Sodium: 11mg
  • Sugar: 3g
  • Vitamin A: 1200IU
  • Vitamin C: 24mg
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