Roasted Zucchini & Pesto

http://www.eatingwell.com/recipes/roasted_zucchini_pesto.html

From EatingWell:  August/September 2005, EatingWell for a Healthy Heart Cookbook (2008)

Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.

4 servings, about 1 cup each | Active Time: 5 minutes | Total Time: 25 minutes

Ingredients

• 2 pounds zucchini, (about 4 medium), trimmed and cut into 1-inch chunks
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons prepared pesto
• Salt to taste
• Freshly ground pepper to taste

Preparation

1. Place a baking sheet on the middle rack of the oven. Preheat oven to 500°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

Per serving : 107 Calories; 7 g Fat; 2 g Sat; 5 g Mono; 3 mg Cholesterol; 8 g Carbohydrates; 4 g Protein; 3 g Fiber; 119 mg Sodium; 617 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 fat