Honestly this is less of a recipe and more of a life-hack. We always end up with so much squash in the summer from the garden and this is my favorite way to eat it, by far.
Genuinely this recipe is so easy, and makes squash taste to savory and balanced with minimal effort. Plus, pesto is super filling and easy to make yourself if you have too much basil in your garden! Overall 10/10 summer side dish.
Recipe
- Zucchini or summer squash (I am sure it is lovely with other squash variants too)
- Oil/Butter
- Salt/Pepper
- Pesto
Instruction
- Cut the squash into slices (not paper thin but not ungodly thick)
- Turn a large pan on med/high with oil and let the pan heat up
- Put the slices into the heated pan, oil the top side, and sprinkle with salt & pepper
- Sautee the veggie slices until they are translucent and browned up
- Plate the squash and top with pesto. You don’t need too much
- Optional: top with parmesan
Tips:
- If you have a grill you want to use, even better! Just make sure you coat the squash in oil before you put it on the grill. Seriously so good this way. Also, don’t over cook them so they become super mushy.
- Add any other seasonings you would want besides salt and pepper
We ate the pesto squash with some ravioli with marinara on it, and a chicken sausage. This meal was so good, full of healthy food and healthy fats, and so easy! Legit took me 20 minutes to make such an amazing meal. Plus no veggies are going to waste.
Also, I have recently learned that some people don’t like yellow squash seeds/peels. I have never had an issue with the seeds, but this round the squash was HUGE and the skin was hard even when cooked through. So we just ate it off the skin rind and it was delicious.
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