Zucchini With Pesto Sauce

1. Salt the zuke in a colander and allow to drain for 20 minutes.

2. Saute the zuke for 2 minutes.

3. Pesto sauce: Put the basil,garlic and nuts in a food processor and pulverize the leaves.

4. Add Oil and blend together.

5. Stir in the cheese.

6. Refrigerate the sauce until ready for use.

7. Add the pesto sauce to the sauted zucchini.

8. Season with salt& pepper and toss well to mix.

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Nutrient	Quantity
Total fats	156.4008 g
Protein	27.3871 g
Carbohydrates	31.1564 g
Energy	1588.585 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0114 g
Water	54.5672 g
Aspartic acid	1.099 g
Calcium, Ca	368.27 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2727 g
Lutein + zeaxanthin	8.475 g
Fiber, total dietary	3.2965 g
Fatty acids, total saturated 22:0	0.1852 g
Carotene, beta	17.425 g
Niacin	3.4564 mg
Vitamin A, RAE	27.675 g
Arginine	1.7745 g
Riboflavin	0.2055 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0756 g
Fatty acids, total saturated 20:1	0.907 g
Glutamic acid	2.2239 g
Sodium, Na	467.38 mg
Fatty acids, total saturated 16:1 undifferentiated	1.413 g
Total lipid (fat)	156.4008 g
Manganese, Mn	6.2784 mg
Fructose	0.0473 g
Proline	0.5067 g
Fatty acids, total saturated 16:0	14.9267 g
Fatty acids, total saturated 8:0	0.0224 g
Sucrose	2.3288 g
Choline, total	47.629 mg
Sugars, total	3.1732 g
Serine	0.6409 g
Fatty acids, total saturated 10:0	0.0507 g
Fatty acids, total saturated 18:0	3.2938 g
Vitamin B-6	0.3512 mg
Selenium, Se	20.0545 g
Ash	4.9952 g
Fatty acids, total saturated 18:1 undifferentiated	89.6015 g
Pantothenic acid	0.4622 mg
Phenylalanine	0.4233 g
Beta-sitosterol	89.1 mg
Copper, Cu	0.9892 mg
Betaine	0.378 mg
Thiamin	0.3142 mg
Retinol	15.6 g
Methionine	0.2034 g
Iron, Fe	6.9402 mg
Carbohydrate, by difference	31.1564 g
Phosphorus, P	731.995 mg
Folate, total	42.2 g
Tocopherol, gamma	8.4226 mg
Fatty acids, total saturated 4:0	0.0648 g
Alanine	0.544 g
Cholesterol	8 mg
Valine	0.5614 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.2383 g
Fatty acids, total saturated 18:2 undifferentiated	33.0265 g
Glycine	0.5417 g
Glucose (dextrose)	0.0473 g
Fatty acids, total saturated 14:0	0.2008 g
Zinc, Zn	6.093 mg
Isoleucine	0.4414 g
Fatty acids, total saturated 12:0	0.0573 g
Fatty acids, total polyunsaturated	34.5489 g
Tocotrienol, gamma	0.4657 mg
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.7851 g
Vitamin A, IU	296.925 IU
Folate, DFE	42.2 g
Tryptophan	0.0927 g
Vitamin C, total ascorbic acid	20.224 mg
Phytosterols	238.68 mg
Fatty acids, total saturated 20:0	0.6017 g
Fatty acids, total saturated 6:0	0.0384 g
Campesterol	13.5 mg
Starch	0.9652 g
Tyrosine	0.3879 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	101.8135 g
Fatty acids, total saturated	19.5133 g
Histidine	0.2732 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0351 g
Fatty acids, total monounsaturated	92.0572 g
Threonine	0.3024 g
Folate, food	42.2 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	21.8238 mg
Magnesium, Mg	203.695 mg
Lysine	0.4719 g
Potassium, K	906.165 mg
Cystine	0.2177 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	5 cloves	22.35	4.959	0.075
Olive oil	0.5 cup	954.72	0	108
Parmesan cheese	0.5 cup	148	16	2
Zucchini	4	9.24	1.3684	0.176
salt pepper	0	0	0	0
pine nut	0.5 cup	454.275	8.829	46.1498
basil leaf	2 cups	0	0	0
lite olive oil	1 tablespoon	0	0	0