Zucchini & Summer Squash Ribbons with Walnut Pesto

9 20 285
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 4
Zucchini & Summer Squash Ribbons with Walnut Pesto
Health Highlights


2 medium Summer squash
2 medium Zucchini
1 tbsp Water
1/2 cup Walnuts (walnut pesto)
1 cup Basil, fresh (walnut pesto - packed)
2 tbsp Parmesan cheese, grated (walnut pesto - grated fine)
4 tbsp Extra virgin olive oil (walnut pesto - 3 to 4 tbsp.)
1 pinch Salt (walnut pesto - to taste)
1 dash Black pepper (walnut pesto - to taste)


To make ribbons: If you have a mandolin, thinly slice the zucchini and summer squash. If you do not have a mandolin, simply slice them as thin as you can by hand.

To make walnut pesto: Place a small sauté pan over medium heat. Add walnuts to the dry pan and cook for approximately 2 minutes, or until they start to become fragrant and are a light golden brown. Once the walnuts have cooled, add them to a food processor. Process until finely chopped. Next add basil and parmesan and process again until combined. Turn on processor and slowly add olive oil until the ingredients start to come together. Turn off processor and set aside.

To combine: Heat a large sauté pan over medium heat. Add water, zucchini and summer squash and gently sauté for approximately 4 minutes or until they are tender but still have a slight bite. Add 2 tablespoon of the pesto to the pan and sauté for 30 seconds more, just to combine. Serve immediately.

Nutrition Facts

Per Portion

Calories 285
Calories from fat 225
Calories from saturated fat 31
Total Fat 25.0 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.9 g
Monounsaturated Fat 11.6 g
Cholesterol 2.8 mg
Sodium 100 mg
Potassium 812 mg
Total Carbohydrate 9.2 g
Dietary Fiber 3.4 g
Sugars 5.1 g
Protein 7.4 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 3.1

Energy sources