Summer squash with pesto and Parmesan is an easy and delicious low-carb side dish made with zucchini or yellow summer squash, or use both colors! And the technique used here for roasting the summer squash and then grilling at the end with pesto and Parmesan adds so much flavor!
This recipe Summer squash with pesto and parmesan It is absolutely a winner and is perfect for a late summer meal with zucchini and pesto, two of my favorite summer foods! And even though summer is just around the corner, I’m one of those people who always likes to keep summer foods for as long as possible. For a long time, I thought September was the perfect time to prepare roasted zucchini recipes!
And of course zucchini + pesto A great combination, but this recipe cooks summer squash in the oven until almost cooked, then tops it with pesto and Parmesan and walks on, creating a delicious way to prepare the squash! I offer this recipe as my own Friday favorite This week to tempt you to make it if you’ve never tried the recipe. But do it soon, because zucchini season is definitely over!
What ingredients do you need for this recipe?
- Summer zucchini or zucchini
- Extra virgin olive oil
- Italian herbal seasoning (affiliate link)
- Salt and freshly ground black pepper to taste
- Basil pesto (affiliate link) (or another pesto sauce of your choice)
- Coarsely grated parmesan cheese
What kind of pesto can you use?
Love this recipe with my favourites Basil pesto with lemon. Or if you use files kirkland basil pesto Like we did, this recipe is easier and simple enough to make a side dish for any night of the week! But any pesto that tastes good will have a mild summer squash flavor!
What is summer squash?
There are two types of squash, and the different names come from how squash was stored in the days when refrigerators were not available. Winter squash is the name given to walnut-like squash, which have a hard shell and can be stored during the winter. Summer squash is the name for thin-skinned squash such as zucchini, yellow squash or straight squash, or squash that only keeps for a few days without being refrigerated. Here is more about Summer squash and winter squash.
Want more pesto recipes?
paying off My Favorite Low Carb Keto Recipe With Pesto For more delicious ideas for using basil pesto!
How to make summer squash with pesto and parmesan:
(Scroll down for a full, printable recipe with nutritional information.)
- Preheat the oven to 450 degrees Fahrenheit and take the pesto out of the refrigerator until soft.
- Cut the yellow squash, zucchini, or mixture into 1/2-inch-thick slices and place on a tray that has been sprayed or brushed with a little olive oil.
- Spray or brush the top of the squash with a little olive oil; then season Italian herbal seasoning (affiliate link), salt and a pinch of freshly ground black pepper.
- Roast the squash for about ten minutes, or until it just begins to become tender.
- Remove the zucchini from the oven and replace the oven with the roast, with a rack about 3-4 inches below the grill.
- Clean the top of the squash Basil pesto (referral link); Then sprinkle with grated Parmesan cheese.
- Roast for 3-4 minutes or until cheese melts and begins to brown.
- Serve hot, and wait for everyone to gush over how good this is!
Make it a low carb meal:
This delicious summer with pesto would be great to serve Chicken cutlets with mustard sauceAnd the Baked chicken with parmesan cheeseAnd the Air Fryer Chicken ThighsAnd the Spicy Garlic Grilled Shrimpor Grain-free breaded pork chops For a low carb meal.
More summer squash recipes to try:
4 medium summer zucchini, washed and cut into 1/2-inch slices
2 tsp. + 2 tsp. Extra virgin olive oil
1 tsp. Italian Herb Mix
Salt and freshly ground black pepper to taste
1/3 cup basil pesto (more or less to taste; see notes)
1/2 cup coarsely grated Parmesan cheese (more or less to taste)
- Heat the oven to 450 degrees Fahrenheit. Take the pesto out of the fridge and put 1/3 cup in a small bowl and let it cook on the counter. Grease a large baking tray with two small spoons. Olive oil (or spray it if you have an olive oil sprayer).
- Wash the squash and cut off the end of the stem and flower. Cut the squash into 1/2-inch slices. Arrange the squash in a single layer on a grill tray. (If you have two colors, it seems a good idea to switch them up.) Brush the top of the squash with another 2 teaspoons. olive oil and seasoning Italian Herb Mix (affiliate link), salt and freshly ground black pepper. Roast the squash for 10 minutes, or until it just starts to soften when you pierce it with a fork.
- Remove the zucchini from the oven and turn the oven over to grill, with rack about 3-4 inches below the heat element. Brush the top of the hot squash pieces Basil pesto with lemonor kirkland basil pesto Sprinkle with grated Parmesan cheese.
- Place the baking tray under the broiler and cook for 3-4 minutes, until the cheese has melted and begins to brown. (Watch it carefully, things can easily burn under the broiler.)
- Serve hot. This will probably be kept in the fridge and reheated, although I don’t have anything left to try this out. I think it is better if it is fresh.
Amount per service:
Calories: 142Total fat: 11 gramsSaturated fat: 2.9 gramsUnsaturated fats: 0 gramsUnsaturated fats: 7.4 gramsCholesterol: 10 mgsodium: 321 mgCarbohydrates: 6.4 gramsthe basic: 1.7 gramssugar: 2.6 gprotein: 5.6 g
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This simple summer squash dish is perfect for any low-glycemic or low-carb diet, including keto. For the original South Beach Diet, be sure to use a moderate amount of cheese and pesto, as both are high in saturated fat.
Find more recipes like these:
Uses zucchini recipes or side dishes Find more recipes like this Diet type indicator To find more recipes suitable for a particular eating plan. You may also like to check out Kalyn’s Kitchen on PinterestAnd the in FacebookAnd the on instagramor in Youtube To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2008. Updated with better photos and basil pesto recommendation in 2017 and recently updated with more information in 2022.
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