Sides
Pesto Butter Zucchini
with crispy panko
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Rachel Post
These super yummy sides give you the full restaurant experience right at home. Made with fresh ingredients and the same easy prep of our scrumptious dinners, after you try our sides you’ll be giving compliments to your dinnertime complements!
In Your Box (serves 4)
- 20 oz. Sliced Zucchini
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1 oz. Basil Pesto Butter
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¼ cup Panko Breadcrumbs
- 1½ tsp. Potato Spice Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories100
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Carbohydrates7g
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Net Carbs5g
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Fat9g
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Protein2g
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Sodium710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Small Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Zucchini
Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.
Stir in potato seasoning and a pinch of salt and pepper. Remove from burner. Add butter and stir until combined and melted, 1-2 minutes.Remove from burner.While zucchini cooks, continue recipe. -
2 Make the Crispy Panko
Place a small non-stick pan over medium heat and add 2 tsp. olive oil. Add panko to hot pan and stir occasionally until golden-brown, 2-4 minutes.
Remove from burner. Season with a pinch of salt and pepper. -
3 Finish the Dish
Plate dish as pictured on front of card, topping zucchini with crispy panko (to taste). Bon appétit!
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