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.

Recipe by Cooking Light June 2016


Credit: Jennifer Causey Styling: Missie Neville Crawford

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

172 calories; fat 9.4g; saturated fat 1.9g; mono fat 5.1g; poly fat 1.5g; protein 8g; carbohydrates 18g; fiber 6g; cholesterol 4mg; iron 3mg; sodium 196mg; calcium 154mg; sugars 10g.