Pan-fried zucchini with pesto is a delicious side dish, very tasty and quick to prepare, perfect with meat, fish, or eggs. Everyone in our family loves zucchini, so I prepare them often, especially at this time of the year when they are at their most flavorful.
Often, for a quick side dish, I make quick pan-fried zucchini, but when I’m in the mood for a tasty one-dish meal, I prepare zucchini with eggs in a pan. This side dish is also versatile because you can use it to make an omelet, as a filling for wraps with ham and cheese, or as a filling for a savory pie.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 8 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 zucchini
- 2 tablespoons Genoese pesto
- 2 tablespoons olive oil
- salt
Steps: Pan-Fried Zucchini with Pesto
Cut the zucchini into pieces, then place them in a pan with 2 tablespoons of olive oil. Cook them over medium heat for 8 minutes with the lid on and, if necessary, add a little water to ensure they don’t dry out too much.
Now add the pesto, a splash of water, and continue cooking for another 2 minutes, stirring. At this point, the zucchini are ready, serve them immediately.
Notes
You can store the zucchini in an airtight container for a couple of days in the refrigerator.
