Sometimes all I want for dinner is a big bowl of veggies. Do you ever feel that way? If you’re like Nick, you might be making a face right now…..for him, he could eat a big bowl of veggies, but only if it comes with two large slices of buttery bread. Anyway, I actually made this recipe last summer, but never got to post it. When we planned what to plant in our garden this year I went back to last year’s recipes to see which ingredients I used most. Basil and zucchini were my top two ingredients, therefore they are currently being planted in our garden (I’ll be posting about this year’s garden soon). The pictures I took last year aren’t amazing, but the recipe was, so I knew I had to post it anyway. I will definitely be making this recipe all spring and summer long. It was that good.
Simple Zucchini with Lemon Basil Pesto (Meatless Monday)
- 2 tsp. Extra Virgin Oil (or use a garlic-infused oil if you’d like)
- 3 zucchini, halved and cut into 1-inch thick pieces
- 1 lemon, zested and juiced
- 1 packed cup fresh basil leaves
- 2 Tbsp. toasted unsalted pine nuts
- ¼th tsp. sea salt
- ¼th tsp. fresh ground pepper
- Preheat oven to 425 degrees. Brush a large baking sheet with 1 tsp. oil and spread zucchini in a single layer on sheet. transfer to oven and roast for 20 to 25 minutes, until just tender and beginning to brown.
- Meanwhile, in a blender (or Magic Bullet!), combine the remaining 1 tsp. oil, lemon zest, and juice, basil, nuts, salt and pepper. Blend, stopping to scrape down sides of blender if necessary, until smooth. Transfer to a medium bowl, add zucchini and toss to coat.
** NOTE: If you are following a low FODMAPs diet this recipe needs zero modifications!
Estimated Nutrition Facts for 1/4th of recipe
Nutrition Highlights: Under 100 calories (I think this 70 calorie estimated is slightly off, but either way I think the recipe is less than 100 calories per serving), low sodium, a good source of vitamin A and an excellent source of vitamin C.
This pesto would be delicious with whole wheat pasta, on a whole wheat pizza crust, or really on top of any of your favorite vegetables (I’ve had it with steamed broccoli and carrots once. Yes, random, but so tasty). It’s really just a great pesto recipe. Simple, and delicious. Want another idea? Next week this pesto will be used on portobellos mushrooms.
QUESTION: What’s your favorite way to use pesto??
So, this week has been rough. Basically I’m having one of those “mindless eating” attacks every single day. I find myself just leaning on food lately to heal; stress, loneliness, sadness, and anxiety (I’ve got a lot going on, and on top of that my laptop finally broke two days ago. I am beyond sad about that). I don’t want to start recording my calories again, because that’s just not fun and I don’t think it’s necessary, but instead I’m going to start journaling what I eat and how I feel when I do eat. I’m going to try some of these mindful eating strategies. I hope I can find a good journal at Barnes and Noble. This has just got to stop! After all, bathing suit season is approaching, and I’m just feeling bloated. Ugh.
Anyway……. have a great week everyone. And as always, thanks for reading!
The Candid Rd