Roasted Zucchini & Pesto
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
Prep Time:
5 mins
Total Time:
25 mins
Servings:
4 servings, about 1 cup each
Ingredients
-
2 pounds zucchini, (about 4 medium), trimmed and cut into 1-inch chunks
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1 tablespoon extra-virgin olive oil
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2 tablespoons prepared pesto
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Salt to taste
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Freshly ground pepper to taste
Directions
1.
Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.
2.
Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.
Nutrition information
Calories 107, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 3 mg, Sodium 119 mg, Carbohydrate 8 g, Fiber 3 g, Protein 4 g, Potassium 617 mg. Daily Values: Vitamin C 70%. Exchanges: Vegetable 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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