Roasted Zucchini & Pesto

Roasted Zucchini & Pesto

2 Reviews
From: EatingWell Magazine August/September 2005

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  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 information

  • Serving size: about 1 cup
  • Per serving: 109 calories; 8 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 4 g protein; 54 mcg folate; 2 mg cholesterol; 5 g sugars; 0 g added sugars; 526 IU vitamin A; 41 mg vitamin C; 92 mg calcium; 1 mg iron; 114 mg sodium; 616 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1 fat

Reviews 2

September 08, 2012
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By: EatingWell User
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
August 27, 2011
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By: micaela_anne
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