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Summer Squash with Pesto and Parmesan is a simple and delicious side dish made with zucchini or yellow summer squash, or a combination of both colors. The roasting technique used here, followed by broiling with pesto and Parmesan, adds an incredible amount of flavor!
PIN the Summer Squash with Pesto recipe to try later!
September is the perfect time for making roasted Zucchini, and this Summer Squash with Pesto and Parmesan is a delightful late-summer treat with zucchini. The combination of zucchini and pesto always brings out amazing flavors.
This recipe involves oven-cooking the summer squash until it’s almost done, then topping it with pesto and Parmesan, and broiling it for an extra burst of flavor!
Zucchini and yellow squash are still in season in many parts of the U.S., making it the perfect time to try out this delicious summer squash recipe. Don’t miss out on this dish while zucchini is still in season!
Ingredients for this Recipe:
(Scroll down for the complete printable recipe or use the JUMP TO RECIPE link at the top of the page for detailed ingredient amounts.)
- Summer squash or zucchini
- Extra virgin olive oil
- Italian Herb Seasoning
- Salt and fresh ground black pepper
- Basil Pesto (or any other pesto of your choice)
- Coarsely grated Parmesan cheese
Understanding Summer Squash:
Summer squash, like zucchini, yellow crookneck, straightneck squash, or patty pan squash, are thin-skinned and need refrigeration to stay fresh for only a few days. Winter squash, on the other hand, have hard skins and can be stored through winter. Learn more about the differences between Summer Squash and Winter Squash.
Recommended Pesto for Summer Squash:
This recipe pairs excellently with Basil Pesto with Lemon, or Kirkland Basil Pesto for an easy weeknight side dish. Any pesto with robust flavor will complement the mild taste of summer squash!
Carb Content of Pesto Summer Squash:
This delightful late-summer side dish is low in carbs, with only 4.7g net carbs and over 5g of protein!
Instructions for Making Summer Squash with Pesto and Parmesan:
(For the complete recipe, scroll down or use the JUMP TO RECIPE link at the top of the page to access the detailed instructions.)
- Preheat the oven to 450F and let the pesto soften at room temperature.
- Cut the squash into 1/2 inch slices and arrange them on an oiled baking sheet.
- Brush the squash with olive oil, season with Italian Herb Blend, salt, and pepper, and roast until tender.
- Remove from the oven, switch to broil, top with pesto and Parmesan, then broil until the cheese is melted and golden.
- Serve hot and enjoy the flavors!
Pairing Suggestions:
This Summer Squash with Pesto is a wonderful accompaniment to various main dishes. Check out Amazing Recipes with Pesto for more tasty ideas on using basil pesto!
More About This Recipe:
For a low-carb, low-glycemic, or South Beach Diet, this summer squash with pesto is a fantastic choice. Adjust the cheese and pesto amounts for the original South Beach Diet.
Explore more recipes like this one using the Summer Squash Recipes or Side Dishes categories. Visit the Diet Type Index for recipes suitable for specific eating plans. Follow Kalyn’s Kitchen on Pinterest, Facebook, Instagram, TikTok, or YouTube for more delicious recipes!
Historical Notes: Originally posted in 2008, this recipe was updated with better photos and basil pesto recommendations in 2017, and further enhanced with additional information in 2026.
