Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.

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  • 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 Facts

109 calories; 7.8 g total fat; 1.6 g saturated fat; 3 mg cholesterol; 114 mg sodium. 616 mg potassium; 7.6 g carbohydrates; 2.3 g fiber; 5 g sugar; 4.2 g protein; 526 IU vitamin a iu; 41 mg vitamin c; 54 mcg folate; 92 mg calcium; 1 mg iron; 45 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/09/2012
Tons of Flavor with Little Effort I was amazed how much flavor just a little pesto could add to zucchini. I make this recipe pretty much as written though I usually don't add salt and pepper. It's my number 1 recipe for plentiful summertime zucchini. Pros: Easy nutritious lots of taste Cons: You need to like zucchini I suppose Read More
Rating: 4 stars
10/29/2011
no hassle easy recipe I needed a recipe that would work for multiple kinds of squash. I used acorn and butternut squash and zucchini. I cooked each type of squash separately as they have different cooking times. I also added some roasted red onions then tossed with low-fat store-bought pesto. I plan to serve with a few pieces of shaved parmesan. It was an easy recipe that tastes as good as the pesto you toss it with. I love the different squash flavors that all come together with the pesto. Yum! Pros: quick easy little prep time versatile Read More