1/8 Photos of Zucchini and Grape Tomatoes in Pesto With Feta
Pot Scrubber's Note:
Pesto makes a delightfully fresh marinade for thinly sliced zucchini and grape tomatoes. Plus, it is a no cook recipe making it a perfect summer dish for when it is too hot to do anything but drink spiked lemonade.
My Private Note
Units: US | Metric
- 1In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.
- 2Arrange zucchini slices, overlapping slightly, on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
- 3Meanwhile, sit on the porch with a fly swatter and put some Grey Goose in your lemonade.
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Nutritional Facts for Zucchini and Grape Tomatoes in Pesto With Feta
Serving Size: 1 (132 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 93.3
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 2.5 g
- Cholesterol 11.1 mg
- Sodium 147.0 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 1.1 g
- Sugars 3.4 g
- Protein 2.9 g
The following items or measurements are not included: