Pesto Squash

1. Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.

2. In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

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Nutrient	Quantity
Total fats	91.3984 g
Protein	19.5092 g
Carbohydrates	26.5548 g
Energy	1005.8 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.0008 g
Water	164.438 g
Aspartic acid	0.1461 g
Calcium, Ca	580.92 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0347 g
Lutein + zeaxanthin	2445.28 g
Fiber, total dietary	5.692 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0099 g
Fatty acids, total saturated 22:0	0.2406 g
Carotene, beta	2857.08 g
Niacin	2.5252 mg
Vitamin A, RAE	257.08 g
Fatty acids, total trans-polyenoic	0.181 g
Arginine	0.0506 g
Riboflavin	0.7028 mg
Fatty acids, total polyunsaturated 15:0	0.0645 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	5.6866 g
Fatty acids, total saturated 20:1	0.4418 g
Glutamic acid	0.128 g
Sodium, Na	2780.76 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3783 g
Total lipid (fat)	91.3984 g
Manganese, Mn	1.0038 mg
Fructose	5.4808 g
Proline	0.0374 g
Fatty acids, total saturated 16:0	11.2063 g
Fatty acids, total polyunsaturated 16:1 t	0.0174 g
Fatty acids, total saturated 8:0	0.0658 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	39.4518 g
Choline, total	3.08 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0719 g
Fatty acids, total polyunsaturated 18:1 t	0.1761 g
Sugars, total	6.748 g
Serine	0.0488 g
Fatty acids, total saturated 10:0	0.1616 g
Fatty acids, total saturated 18:0	3.9841 g
Vitamin B-6	0.7447 mg
Selenium, Se	22.432 g
Ash	10.0748 g
Fatty acids, total saturated 18:1 undifferentiated	24.2853 g
Pantothenic acid	0.8683 mg
Phenylalanine	0.0422 g
Copper, Cu	0.2426 mg
Thiamin	0.2691 mg
Retinol	7.8 g
Methionine	0.0172 g
Iron, Fe	3.1084 mg
Carbohydrate, by difference	26.5548 g
Phosphorus, P	421.48 mg
Folate, total	85.72 g
Tocopherol, gamma	65.0752 mg
Fatty acids, total saturated 4:0	0.144 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0025 g
Fatty acids, total saturated 22:1 undifferentiated	0.0099 g
Alanine	0.0625 g
Cholesterol	4 mg
Valine	0.0541 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0124 g
Fatty acids, total saturated 18:2 undifferentiated	39.7576 g
Glycine	0.0453 g
Glucose (dextrose)	0.9672 g
Fatty acids, total saturated 14:0	0.6559 g
Zinc, Zn	2.6516 mg
Isoleucine	0.0431 g
Tocopherol, delta	25.3704 mg
Fatty acids, total saturated 12:0	0.1855 g
Fatty acids, total polyunsaturated	45.8056 g
Fatty acids, total saturated 14:1	0.0496 g
Fatty acids, total polyunsaturated 17:1	0.0595 g
Leucine	0.07 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.181 g
Vitamin A, IU	5029.72 IU
Folate, DFE	13.8 g
Tryptophan	0.0106 g
Vitamin C, total ascorbic acid	15.004 mg
Fatty acids, total polyunsaturated 16:1 c	0.3373 g
Fatty acids, total polyunsaturated 18:1 c	23.8427 g
Fatty acids, total saturated 20:0	0.2877 g
Fatty acids, total saturated 6:0	0.1085 g
Starch	0.1736 g
Fatty acids, total polyunsaturated 22:1 t	0.0099 g
Tyrosine	0.0321 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	480.704 g
Fatty acids, total saturated	17.3191 g
Histidine	0.026 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.253 g
Fatty acids, total monounsaturated	25.2243 g
Threonine	0.029 g
Folate, food	85.72 g
Fatty acids, total polyunsaturated 17:0	0.1091 g
Fatty acids, total polyunsaturated 24:0	0.0818 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.005 g
Cryptoxanthin, beta	32.24 g
Vitamin E (alpha-tocopherol)	11.4408 mg
Fatty acids, total trans	0.3844 g
Fatty acids, total trans-monoenoic	0.2034 g
Magnesium, Mg	121.72 mg
Lysine	0.0664 g
Potassium, K	805.56 mg
Cystine	0.0128 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	4 tablespoons	74	8	1
Zucchini	4	9.24	1.3684	0.176
basil pesto	1 cup	0	0	0