Basic recipe to cook Zucchini with Basil Pesto Tuna successfully

Zucchini is a type of summer squash. It grows as a vining herbaceous plant. Harvesting takes place when the immature seeds and epicarp have softened. It is similar in appearance to the marrow, and may even be called that when fully grown. The flesh is a mild, bland vegetable. This is an ideal food for the summer. Read on to learn more about zucchini and how to make Zucchini with Basil Pesto Tuna

Zucchini Recipes

Zucchini with Basil Pesto Tuna

This tuna filletis simple with salt, butter and pepper. The basil, garlic，mint, chilies, and some sesame oil. The raw zucchininoodles are also a good complement to the tuna.

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Course: Noodle

Cuisine: Italian

Keyword: basil pesto, tuna, zucchini

CookingStyle: Boiling

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 serving

Calories: 344kcal

Author: James Anderson

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Ingredients

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• 1/2 cup zucchini noodles
• 1 tsp lime juice
• 1 tuna fillet
• 2 green chilies
• 1 tsp sesame oil
• 3 tbsp basil leaves
• 3 garlic cloves
• 1 tsp butter
• Salt and black pepper to taste

Instructions

• Cut the zucchinis into thin strands to resemble noodles.
• Coat them in salt, lime juice and pepper. Mix well.
• In a pan, melt the butter. Add the tuna fillet. Add salt and pepper. Cook until you get medium rare. Add to the serving plate.
• In a blender, add the basil, garlic, sesame oil, green chilies and blend. Add on top of the tuna and serve.

Video

Notes

To make zucchini into a snack, mash it. This type of vegetable is soft, flavorless, and packed with a lot of nutrients. This makes it an excellent snack for babies, especially when prepared with a pesto sauce. Just remember not to leave your baby unsupervised while you are cooking, and always remember to serve small portions. It is important to remember to keep the food portion small so your baby does not choke on it.

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Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 13g | Protein: 42g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 383mg | Potassium: 804mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4276IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 3mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

Alternative Method: Grilled Zucchini Skewers

Ingredients:

• 4 fresh zucchinis, sliced into rounds
• 2 red bell peppers, cut into chunks
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Wooden skewers, soaked in water

Instructions:

• Preheat your grill to medium-high heat.
• In a large bowl, toss the zucchini rounds, red bell pepper chunks, and red onion wedges with olive oil, dried oregano, salt, and pepper.
• Thread the marinated zucchini, bell peppers, and onions onto the soaked wooden skewers, alternating between the vegetables.
• Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and have grill marks.
• Serve your Grilled Zucchini Skewers as a delightful side dish, garnished with fresh herbs or a drizzle of balsamic glaze.

Tips for making Zucchini

Cooking Tips

• Uniform Slicing: To ensure even cooking, slice the zucchini into rounds that are about ¼ inch thick. This ensures that each piece is grilled to perfection.
• Preheat the Grill: Give your grill time to heat up properly. A hot grill prevents the zucchini from sticking and helps achieve those beautiful grill marks.
• Seasoning is Key: Don’t be shy with the seasonings. Zucchini loves flavors like olive oil, dried oregano, and a dash of salt and pepper. Marinate for at least 15 minutes to infuse the zucchini with taste.
• Wooden Skewers: Soak the wooden skewers in water for about 30 minutes before using them. This prevents them from burning on the grill.
• Perfect Grill Marks: To achieve those enticing grill marks, resist the urge to move the skewers around too much. Let the zucchini cook undisturbed for a few minutes on each side.

Serving Suggestions

• Fresh Herbs: Garnish with chopped fresh herbs like basil, mint, or parsley for a burst of color and flavor.
• Balsamic Glaze: Drizzle with a balsamic glaze to add a touch of sweetness and acidity.
• Cheese Topping: Sprinkle some crumbled feta, grated Parmesan, or a dollop of goat cheese over the skewers for added richness.
• Lemon Wedges: Serve with lemon wedges for a zesty, citrusy twist.
• Dips and Sauces: Offer a variety of dipping sauces like tzatziki, hummus, or a garlic aioli for a unique taste experience.

FAQs about Zucchini

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.