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Roasted Zucchini & Pesto

  • 5 m
  • 25 m
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


  • 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.
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