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

Grilled zucchini skewers: a symphony of summer on a stick.
Basic Recipe To Cook Zucchini With Basil Pesto Tuna Successfully 1

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
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving
Calories: 344kcal
Author: James Anderson
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  • 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.



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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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
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Alternative Method: Grilled Zucchini Skewers

Garden fresh delight: savor the taste of grilled zucchini.


  • 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


  • 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

Zucchini masterpiece: your summer culinary inspiration.

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

Skewer perfection: vibrant zucchini and bell peppers at their best.
  • 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

Zucchini heaven: the sizzle of summer captured.
  • Can I use other vegetables with zucchini on the skewers? Absolutely! Bell peppers, cherry tomatoes, and red onion work wonderfully with zucchini on skewers.
  • How do I prevent the wooden skewers from burning on the grill? Soaking the skewers in water for about 30 minutes before grilling prevents them from burning.
  • Can I prepare the skewers in advance for a barbecue? You can marinate the zucchini and assemble the skewers in advance, but it’s best to grill them just before serving for that fresh-off-the-grill taste.
  • What’s the ideal grill temperature for zucchini skewers? Medium-high heat, around 350-400°F (175-200°C), is ideal for grilling zucchini skewers.
  • How do I store leftover Grilled Zucchini Skewers? Leftovers can be refrigerated in an airtight container for up to 2-3 days. Reheat on the grill or in the oven for best results.
Read  How to Make Lemon Granola Parfaits: A Step-by-Step Guide

Grilled Zucchini Skewers: Your gateway to sizzling summer flavors. Share the recipe, inspire foodies, and subscribe for a culinary journey.

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.
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