Lemon and Pesto Zucchini

Lemon and Pesto Zucchini

I have seen so many zucchini recipes floating around lately that I can’t help but wondering: are zucchini trying to take over the planet? I’m not considering myself as a zucchini fan and I realized the other day that I had over 8 pieces waiting in the fridge. How is that even possible? I don’t even have a garden so there’s no “it’s-summer-I-have-too-many-zucchini-ready-to-be-harvested” problem. Anyway, I had to do something with those veggies before they went bad. This lemon and pesto zucchini side dish was a perfect way to use them up! As you know, zucchini tend to shrink a lot when being cooked so you need to use a lot of them if you want to obtain a decent amount at the end. Perfect! I had just made some basil and sun-dried tomatoes pesto so I figured they would pair perfectly with it. I added some garlic and lemon and tada the tasteless zucchini were transformed into a very tasty dish! This would be delicious with regular basil pesto as well, if that’s what you have on hand.

Lemon and Pesto Zucchini


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 3 to 4 as a side dish

Serving Size: 1/4th

Cal: 88 - Protein: 2.79g - Fat: 6.6g - Carbs: 6g - Fiber: 2g - Sugar: 4.4g
WW Old Points: 2 pts - Points+: 2 pts



  1. Heat olive oil in a non-stick skillet over medium-high heat. Cook garlic for about 30 seconds.
  2. Add zucchini and lemon juice to the skillet. Cook over high heat for about 6-7 minutes, stirring regularly. You want your zucchini to stay a bit crispy and not becoming mushy.
  3. Turn off the heat, add pesto and mix well to cover all the zucchini. Serve warm.


Save some time by using a food processor to slice the zucchini.


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Dairy Free Gluten free Italian Inspired Low carb Paleo Recipes Side dishes Summer Recipes Under 300 cal Vegan Vegetarian
  1. Marie, I agree with you completely about zucchini. Preparing it this way should make it edible. If I end up making it, I’d have to leave half of it without pesto because my husband decided when I made the crispy green beans with pesto that pesto is too frou-frou on vegetables. I still have half a batch of pesto left over from that time in my freezer, so this would be a great way to use it up. I usually eat my veggies plain, but I really like them with pesto.

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