Summer Squash with Pesto and Parmesan is an easy delicious low-carb side dish made with zucchini or yellow summer squash, or use both colors! And the technique used here for roasting the summer squash and then broiling at the end with the pesto and parmesan adds so much flavor!

PIN the Summer Squash with Pesto to try it later!

This recipe for Summer Squash with Pesto and Parmesan is a total winner and it’s perfect for a late-summer treat with zucchini and pesto, two of my favorite summer foods! And even though summer is winding down, I’m one of those people who always likes to hold on to summer foods as long as possible. And for a long time now I’ve thought the month of September is the perfect time to make roasted Zucchini recipes! 

And of course zucchini + pesto is such a great combination, but but this recipe cooks the summer squash in the oven until it’s nearly done, and then it’s topped with pesto and Parmesan and broiled, which creates such a flavorful way to prepare squash! I’m featuring this recipe as my Friday Favorites this week to entice you to make it if you’ve never tried the recipe. But make it soon, because zucchini season is definitely winding down!

What ingredients do you need for this recipe?

• summer squash or zucchini
• extra virgin olive oil
• Italian Herb Seasoning (affiliate link)
• salt and fresh ground black pepper to taste
• Basil Pesto (affiliate link) (or other pesto of your choice)
• coarsely grated Parmesan cheese

What kind of pesto can you use?

I would love this recipe with my favorite Basil Pesto with Lemon. Or if you use Kirkland Basil Pesto like we did, this recipe is even easier and simple enough to make for a side dish most any night of the week! But any pesto that has good flavor will be a hit with the mild flavor of summer squash! 

What is Summer Squash?

There are two kinds of squash, and the different names come from how squash was stored in the days when refrigerators weren’t available. Winter squash is the name for squashes like butternut and acorn, which have a hard skin and can be stored through the winter. Summer squash is the name for thin-skinned squash like zucchini, yellow crookneck or straightneck squash, or patty pan squash that will only keep for a few days without being refrigerated. Here’s more about Summer Squash and Winter Squash.

Want more recipes with pesto?

Check out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!

How to make Summer Squash with Pesto and Parmesan:

(Scroll down for complete printable recipe with nutritional information.)

1. Preheat oven to 450F and take pesto out of the fridge to soften.
2. Cut yellow squash, zucchini, or a mixture into slices about 1/2 inch thick and lay them out on a sheet pan you’ve sprayed or brushed with a little olive oil.
3. Spray or brush the top of the squash with a tiny bit more olive oil; then season with Italian Herb Seasoning (affiliate link), salt, and a little fresh-ground black pepper.
4. Roast squash for ten minutes, or until it’s barely starting to get tender.
5. Remove squash from the oven and switch oven to broil, with a rack about 3-4 inches below the broiler.
6. Brush the top of the squash with Basil Pesto (affiliate link); then sprinkle with coarsely grated Parmesan.
7. Broil about 3-4 minutes or until the cheese is melted and starting to brown.
8. Serve hot, and wait for everyone to gush over how good this is!

Make it a Low-Carb Meal:

This delicious summer squash with pesto would be amazing to serve with Chicken Cutlets with Mustard Sauce, Baked Parmesan Crusted Chicken, Air Fryer Chicken Drumsticks, Spicy Baked Shrimp with Garlic, or Grain-Free Breaded Pork Chops for a low-carb meal.

More Summer Squash Recipes to Try:

Baked Summer Squash with Lemon, Mint, and Feta

Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme

Zucchini Bake with Feta and Thyme

Roasted Summer Squash with Garlic and Parmesan

Try This Next Tomato Avocado Salad with Edamame

Raw Summer Squash Salad with Arugula and Feta

Ingredients

• 4 medium summer squash or zucchini, washed and cut into 1/2 inch slices
• 2 tsp. + 2 tsp. extra virgin olive oil
• 1 tsp. Italian Herb Blend
• salt and fresh ground black pepper to taste
• 1/3 cup Basil Pesto (more or less to taste; see notes)
• 1/2 cup coarsely grated Parmesan cheese (more or less to taste)

Instructions

1. Preheat oven to 450F. Take pesto out of the fridge and measure out 1/3 cup into a small bowl and let it soften on the counter. Brush large baking sheet with 2 tsp. olive oil (or spray it if you have an olive oil sprayer.)
2. Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices. Arrange squash in single layer on a roasting pan. (If you have two colors, it looks nice to alternate them.) Brush the top of the squash with the other 2 tsp. olive oil and season with Italian Herb Blend (affiliate link), salt, and fresh-ground black pepper. Roast squash for 10 minutes, or until the squash is barely starting to soften when you pierce it with a fork.
3. Remove squash from oven and turn the oven to broil, with a rack about 3-4 inches below the heat element. Brush the top of the hot squash pieces with Basil Pesto with Lemon, or Kirkland Basil Pesto and sprinkle with the coarsely-grated Parmesan cheese.
4. Put the baking sheet under the broiler and cook for 3-4 minutes, until the cheese is melted and starting to brown. (Watch it carefully; things can easily burn under the broiler.)
5. Serve hot. This can probably be kept in the fridge and reheated, although I haven’t ever had any left to try that with. I’m guessing it’s probably best freshly made.

Notes

I’d love to make this with my homemade Basil Pesto with Lemon, but if I didn’t have any of that in the freezer I’d happily use my favorite Kirkland Basil Pesto.

Recipe created by Kalyn and adapted into this updated version in 2017.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 142Total Fat: 11gSaturated Fat: 2.9gTrans Fat: 0gUnsaturated Fat: 7.4gCholesterol: 10mgSodium: 321mgCarbohydrates: 6.4gFiber: 1.7gSugar: 2.6gProtein: 5.6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This simple-to-make summer squash dish is perfect for any low-glycemic or low-carb eating plan, including Keto. For the original South Beach Diet be sure to use a moderate amount of cheese and pesto, since both are high in saturated fat.

Find More Recipes Like This One:
Use Zucchini Recipes or Side Dishes to find more recipes like this one.Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2008. It was updated with better photos and a recommendation for basil pesto in 2017 and was last updated with more information in 2022.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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