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