I hope you are applauding with excitement and not rolling your eyes. Preparation. Plus, it doesn’t change the nutritional profile very much with such a short steam. oil in a large skillet over medium-high heat. Heat oil in heavy large pot over medium-high heat. https://www.thecandidadiet.com/recipe/savory-zucchini-and-pesto-bread How to Make Ground Turkey and Zucchini Skillet. This recipe is perfect for using up leftover pesto (hint: Costco size jar). In a medium bowl, whisk eggs until lightly beaten. Raw Pesto: To make the zucchini pesto fully raw, simply skip steaming it. Easy Zucchini Pasta. Pesto – 3/4 cup store bought or any homemade pesto (hint: kale pesto). Add zucchini and toss well to combine. Using tongs, arrange zucchini mixture in prepared pan; drizzle any remaining egg mixture over top. Bake at 400°F until set, about 12 minutes. Heat the remaining 1 Tbsp. Parmesan cheese and onion. Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Notes ‘Noodle’ variations: Change it up by sprializing zucchini, yellow summer squash, butternut squash, beets, carrots, cucumber or sweet potato. Squeeze dry in a clean kitchen towel. Whisk in Parmesan, pesto, salt, and pepper. Add zucchini, 2 tablespoons oil, and garlic to a large, deep skillet over medium-low heat; cook 15 minutes, stirring occasionally. https://cookieandkate.com/zucchini-noodles-with-pesto-recipe Serving size: 1 donut Add the squash strands and cook, stirring, until warmed and slightly tender, about 3 minutes. I know I have been on a zucchini kick lately, Grilled Zucchini Nachos and Zucchini Coconut Chocolate Chip Cookies, but tis the season for zucchini! Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. 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