Zucchini with Pesto

Zucchini with Pesto is a perfect low-carb and Keto summer side dish and if you use purchased basil pesto this is extra quick and easy to make! I first made this recipe with my early summer Spinach and Basil Pesto, but use any pesto you have on hand!

PIN the Zucchini with Pesto recipe to try it later!

I’m recommending easy and tasty Zucchini with Pesto for this week’s Friday Favorites post! Whether you’re growing basil and making pesto or buying pesto at the store, this dish that combines quick pan-fried zucchini with pesto is such a delicious side dish.

If you’re growing a vegetable garden, you may not have zucchini yet. But save or PIN the recipe now so you can make Zucchini with Pesto in August when the zucchini are in overdrive.

And if you have a garden, you know you can never have too many zucchini recipes!  See links in this post to find lots more more zucchini dishes I’ve enjoyed.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• zucchini
• Olive Oil (affiliate link)
• large cloves of garlic, sliced
• Pesto
• salt and fresh ground black pepper to taste

What types of pesto can you use for the Zucchini with Pesto?

I’d love this recipe with any kind of pesto! I first tried it with the Spinach and Basil Pesto I made when I didn’t have much basil. Then I made it with my favorite Basil Pesto with Lemon and that was delicious as well. And if you want to make this extra easy to get on the table, you can definitely make it with my favorite purchased pesto. Check out Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!

Can you make the Zucchini with Pesto recipe with other summer squash?

Summer squash refers to squash that has a soft skin that can easily be pierced with a fingernail. This recipe is a perfect way to use any type of summer squash, including yellow crook-neck or straight-neck squash, Patty Pan squash, or other summer squashes.

How low in carbs is the Zucchini with Pesto?

This easy zucchini side dish has only 5 net carbs per serving with 6 grams of protein!

How to make Zucchini with Pesto:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Wash zucchini and cut into slices about 1/2 inch thick.
2. Heat the oil and then saute the garlic slices for 1-2 minutes, or until you smell garlic. (This is called “seasoning the oil” in Chinese cooking.) Remove garlic and discard.
3. Add zucchini to the hot pan, in a single layer if possible.
4. Cover and cook about 4 minutes, turning the zucchini once or twice so it gets browned on all sides.
5. Here’s my zucchini the first time I turned them, just starting to get brown.
6. When I turned them again I was getting more of the nice browned color I wanted.
7. After four minutes, remove lid and cook zucchini a minute or two longer if needed, or until the zucchini is nicely browned and is tender-crisp. 
8. When zucchini reaches that point, stir in whichever pesto you’re using.
9. Stir gently until the zucchini is coated with pesto, and season with salt and fresh ground black pepper.
10. Serve Zucchini with Pesto immediately, and enjoy.

Make it a Low-Carb Meal:

This zucchini dish would be great with any of these main dishes:

• Grilled Lamb Chops
• Marinated Beef Kabobs
• Grilled Chicken with Lemon and Capers
• Grilled Cuban Flank Steak
• Grilled Cod with Garlic, Basil, and Lemon

Find More Recipes to Use Your Zucchini!:

•  50 Amazing Zucchini Recipes
• The Top Ten Low-Carb Zucchini Recipes
• Amazing Grilled Zucchini Recipes
• Recipes for Extra-Large Zucchini
• Amazing Zucchini Salad Recipes

Continue to Content

Print

Yield: 4 servings

Zucchini with Pesto

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

This recipe for Zucchini with Pesto is a perfect summer side dish; use whatever type of pesto you prefer or have on hand!

Ingredients

Toggle ingredient group

• 3 medium sized zucchini
• 1 T olive oil
• 3 large cloves of garlic, sliced
• 1/2 cup Pesto (see notes)
• salt and fresh ground black pepper to taste

Instructions

1. If using pesto that has been refrigerated, remove it and let come to room temperature.
2. Wash zucchini and trim off ends. Cut zucchini into 1/2 inch slices.  (For larger zucchini, I would cut in half lengthwise and then into slices.
3. Heat olive oil over medium-high heat in large heavy frying pan with lid.
4. Add garlic cloves and saute 1-2 minutes, just until you start to smell the garlic, then remove garlic cloves and discard.
5. Add zucchini to hot pan, arranging them in a single layer if possible.
6. Turn heat to medium, then cover and cook about 4 minutes, turning the zucchini once or twice.
7. After 4 minutes, check to see if both sides are browned and the squash is getting as tender as you’d like it.
8. Cook 1-2 more minutes, uncovered, as needed until zucchini is tender-crisp and any liquid is evaporated.
9. Turn off heat and spoon pesto over zucchini and stir gently. Let it melt for a minute or two, season the zucchini to taste with salt and fresh-ground black pepper.
10. Serve Zucchini with Pesto right away.

Notes

I'd love this with my homemade Basil Pesto with Lemon, but use whatever pesto you prefer.

This recipe created by Kalyn.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 223Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 8mgSodium 313mgCarbohydrates 8gFiber 3gSugar 3gProtein 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Zucchini with Pesto is a perfect side dish for low-carb or Keto diet plans as well as any phase of the original South Beach Diet. Although pesto like this is relatively high in fat, pine nuts and olive oil are both considered “good fat” by South Beach and you’re not eating a huge amount of pesto.

Find More Recipes Like This One:
Use Zucchini Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for quickly-cooked zucchini tossed with pesto was first posted in 2007! The recipe was last updated with more information in 2026.