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Zucchini Pesto with Crudites

Photo: Jennifer Causey Styling: Missie Neville Crawford

Hands-on time 30 mins
Total time 45 mins
Yield

Serves 8 (serving size: about 2 1/2 tablespoons pesto and 1/4 cup each green beans, tomatoes, and peppers)

The cooked zucchini is delicious on its own (try it as a spread) and even better blended with almonds, fresh herbs, and cheese. Garnish with a little extra cheese, if desired.

Ingredients

  • 1 1/2 pounds zucchini
  • 8 teaspoons olive oil, divided
  • 2 garlic cloves, chopped
  • 2 tablespoons water
  • 1 cup fresh flat-leaf parsley leaves
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup fresh mint leaves
  • 1/2 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/3 ounces Parmesan cheese, grated (about 1/3 cup)
  • 2 cups green beans
  • 2 cups grape tomatoes
  • 2 yellow bell peppers, sliced

Nutrition Information

  • calories 172
  • fat 9.4 g
  • satfat 1.9 g
  • monofat 5.1 g
  • polyfat 1.5 g
  • protein 8 g
  • carbohydrate 18 g
  • fiber 6 g
  • cholesterol 4 mg
  • iron 3 mg
  • sodium 196 mg
  • calcium 154 mg
  • sugars 10 g
  • Est. Added Sugars 0 g

How to Make It

  1. Shred zucchini using the wide holes of a box grater. Squeeze dry in a clean kitchen towel. Add zucchini, 2 tablespoons oil, and garlic to a large, deep skillet over medium-low heat; cook 15 minutes, stirring occasionally. Add 2 tablespoons water during last 2 minutes of cooking, scraping pan to loosen browned bits. Cool.

  2. Combine parsley, almonds, and mint in a food processor; pulse until finely chopped. Add zucchini mixture, remaining 2 teaspoons oil, rind, juice, salt, and pepper; pulse until combined but not smooth. Stir in cheese.

  3. Cook beans in boiling water 3 to 4 minutes; drain and rinse with cold water. Serve dip with green beans, tomatoes, and bell peppers.