Zucchini and Yellow Squash with Pesto Recipe

Posted by
Rate It!
Zucchini and Yellow Squash with Pesto
Add your photo!
Ingredients
8
Count
Nutrition
219
Calories
Comments Print recipe

Ingredients:

Directions:

  1. In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
  2. With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 218.98 Kcal (917 kJ)
Calories from fat 200.42 Kcal
% Daily Value*
Total Fat 22.27g 34%
Cholesterol 4.84mg 2%
Sodium 286.05mg 12%
Potassium 120.15mg 3%
Total Carbs 3.01g 1%
Sugars 1.7g 7%
Dietary Fiber 0.11g 0%
Protein 2.83g 6%
Vitamin C 4.7mg 8%
Iron 0.2mg 1%
Calcium 66.1mg 7%
Amount Per 100 g
Calories 300.75 Kcal (1259 kJ)
Calories from fat 275.26 Kcal
% Daily Value*
Total Fat 30.58g 34%
Cholesterol 6.65mg 2%
Sodium 392.87mg 12%
Potassium 165.01mg 3%
Total Carbs 4.13g 1%
Sugars 2.33g 7%
Dietary Fiber 0.15g 0%
Protein 3.88g 6%
Vitamin C 6.5mg 8%
Iron 0.3mg 1%
Calcium 90.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top