Reviewed: Jul. 23, 2011

This was a very fast side dish to make. I added a dash of garlic and pepper to kick it up a notch. This is a great recipe for that leftover garden squash. Easy and delicious.

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Reviewer:

RosiesKitchen

Cooking Level: Expert

Home Town: Sylmar, California, USA

Reviewed: Jun. 20, 2011

Even better if you quick saute the zucchini in a little olive oil/butter over medium high heat until they get a little caramelization, but still firm. Then toss with pesto (preferably homemade) and a little parmesan.

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3 users found this review helpful

Reviewer:

pseudogourmet

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Reviewed: Aug. 9, 2010

Serviceable, but pesto deserves better. Use it on the Spinach and Feta Pita Bake instead.

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1 user found this review helpful

Reviewer:

brooklynsurecooks

Cooking Level: Intermediate

Home Town: Topsfield, Massachusetts, USA

Living In: Brooklyn, New York, USA

Reviewed: Jul. 27, 2010

If you like all the items individually this will be one of your favorites. I was hoping something more would come out of the combination! I think I'll just have to accept the fact that I'm not a huge squash fan and endure the endless amounts I get through my CSA : )

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Reviewer:

Holly033

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Reviewed: Jul. 8, 2010

Even as I was mixing this, I thought "Zucchini, pesto, really? Is this gonna be any good?" Well, it is. The other raters are right. Zucchini and pesto definitely go together, and whoever figured that out is a genius. The only thing I did differently was increase the parmesan to about 1/4 cup. Four tablespoons of cheese just won't cut it for this girl.

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Jun. 5, 2010

This was great, I added some extra olive oil at the end and served it over spinach linguine as a main dish... Everyone loved it, and it was filling!

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4 users found this review helpful

Reviewer:

shadelta

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Oct. 24, 2009

As if this wasn't quick and easy enough, microwaving made it even more so. I used both zucchini and yellow squash and homemade pesto I had frozen during the summer. The homemade stuff can't be beat! When I mixed it in with the zucchini it looked like pesto overload but it turned out to be just the right amount. Something so delicious in under 5 minutes - unbelievable.

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6 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 1, 2009

This is so quick and so good...why didn't I think of it before?

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Reviewer:

Elizabeth Albarez

Home Town: Hagerstown, Indiana, USA

Reviewed: Aug. 15, 2007

Is it OK to give something so simple 5 stars? I had a leftover zucchini and just wanted a new idea for seasoning it simply. I peeled and cut the zucchini into chunks, then put it in my steamer for about 10 minutes - still had some nice firmness. The pesto and fresh grated parmesan gave it a nice flavor. Will definitely be remembering this idea for the future. Thanks!

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Reviewer:

nurseminako

Cooking Level: Beginning

Home Town: Woodbine, Maryland, USA

Living In: Manning, South Carolina, USA

Reviewed: Oct. 11, 2006

This was quite good. I kept the calories down by making a quick pesto of steamed broccoli, fresh basil, a little low fat tofu, a tablespoon of pine nuts and a dash of olive oil and seasonings.

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2 users found this review helpful