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Roasted Zucchini & Pesto
EatingWell Test Kitchen
“Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.”
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
1Place a baking sheet on the middle rack of the oven. Preheat oven to 500°F.
2Toss 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.