Description
Delightful Pesto Zucchini Rosettes featuring thin ribbons of zucchini drizzled with homemade basil pesto and topped with fresh parmesan.
Ingredients
Scale
- 2 medium fresh zucchini
- Basil pesto (homemade or store-bought)
- Olive oil (for drizzling)
- Freshly grated parmesan cheese
- Salt and pepper (to taste)
- Optional: cherry tomatoes for garnish
Instructions
- Wash the zucchinis and trim their ends. Slice the zucchini into long, thin ribbons using a vegetable peeler or spiraler, aiming for about ¼ inch in thickness.
- Sauté the zucchini ribbons in a skillet over medium heat for 3-4 minutes until tender but still al dente. Season with salt and pepper.
- Twist and coil the zucchini ribbons to form rosettes on a serving plate.
- Drizzle basil pesto generously over the rosettes and sprinkle with freshly grated parmesan cheese. Add a drizzle of olive oil.
- Optional: top with roasted cherry tomatoes or toasted pine nuts.
- Serve warm and enjoy!
Notes
Avoid overcooking the zucchini to maintain a tender-crisp texture. Use a light hand with the pesto for the best flavor balance.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: zucchini, pesto, vegetarian, easy recipes, summer dishes
