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5 from 1 vote

Zucchini in Pesto Sauce

This Zucchini in Pesto Sauce is super creamy and flavorful. The mix of garlic, basil, and nuts with tender cubes of zucchini make this vegan dish so tasty and satisfying.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: zucchini sauce
Servings: 4 servings
Calories: 227kcal
Author: Tania Sheff


  • 2 lb. zucchini
  • ½ tsp. salt or to taste
  • 1 tsp. paprika
  • 1 tbsp. olive oil
  • 5 oz. coocnut milk

Pesto Sauce (use ⅓ cup of store-bought pesto, if desired)

  • 2 handfuls fresh basil
  • 3 garlic cloves
  • ½ cup walnuts
  • 3 tbsp. nutritional yeast
  • tsp. salt
  • 1 tbsp. lemon juice optional
  • 4 tbsp. olive oil


  • Cut the zucchini into medium-sized cubes and mix them with olive oil, salt, and paprika. Spread the zucchini evenly on a baking tray lined with parchment paper and bake at 400 degrees Fahrenheit for about 25 minutes.
  • While the zucchini is in the oven, make the pesto sauce. Place the basil leaves, garlic cloves, salt, walnuts, nutritional yeast, lemon juice, and olive oil into a food processor. Blend the ingredients until smooth.
  • In a medium skillet, mix the coconut milk and about ⅓ cup of the pesto, and bring it to a gentle simmer. Add the baked zucchini to the sauce and stir. Serve warm.




In this recipe, I'm showing you how to make vegan pesto sauce. Of course, you can use your favorite pesto recipe instead. Another option is to buy pesto sauce from the store. One word of advice: make sure you are buying a good quality pesto because I tried a few brands and they weren't good at all. So make sure you like your pesto before adding it to the sauce.


  • Use full-fat coconut milk. To get the right consistency in the sauce, you need to use full-fat coconut milk or coconut cream. Either will give the desired creaminess. Lower fat coconut milk is too watery and your sauce won't coat the zucchini cubes quite the same way.


To store any leftovers of this Zucchini in Pesto Sauce, place it in an airtight container in the refrigerator. This dish will stay fresh for about 5 days. If you make extra pesto sauce, you can store that separately in the fridge for a week, or in the freezer in a ziplock freezer bag for up to six months.


Calories: 227kcal | Carbohydrates: 11g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 454mg | Potassium: 707mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1526IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 2mg