Nothing says summer like zucchini and yellow squash …full of fiber, vitamin C, and the phytochemicals that plants provide in abundance. Paired with lemon cilantro pesto, this delicious recipe can be a side or a main dish. We added a bit of shaved parmesan and the result was molte bene! – Paula Meyer, Mission Training Center Nutritionist
Ingredients
2 medium zucchini (about 8” each)
1 medium yellow summer squash (about 8”)
1 and 1/2 cups fresh cilantro
1 garlic clove, peeled
3 Tablespoons plus 1 teaspoon pine nuts, toasted
1 and ½ Tablespoons lemon juice
3 Tablespoons extra virgin olive oil
1 teaspoon lemon zest
1/4 teaspoon sea salt
Directions
Preparing the Pesto
1. Place all ingredients except 1 teaspoon of pine nuts in food processor until combined
2.Transfer to a medium bowl and set aside to allow flavors to blend
Preparing the Squash
1. Slice zucchini and summer squash in half lengthwise and scoop out and discard seeds.
2. Julienne the remaining squash.
3. Place a steamer rack into a medium size pot, add enough water to cover bottom of pot by 1 inch and bring to a boil.
4. Place all squash on steamer, cover and cook 3 minutes or until squash is just tender.
5. Remove from heat, transfer squash to bowl with pesto and toss to combine.
6. Top with remaining teaspoon of tasted pine nuts and serve.
Note: Squash can also be spiralized and blanched for 30 seconds in boiling water.
Nutritional information: Makes about four servings. Per serving: 150 calories; 2.5 grams protein; 14 grams fat; 1.7 grams saturated fat; 42 mg sodium; 2 grams fiber; 6.8 grams carbohydrate
