RSSRoasted Zucchini & Pesto
From EatingWell: August/September 2005, EatingWell for a Healthy Heart Cookbook — Subscribe Now!
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
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | View Complete Nutrition Guidelines»
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
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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.
Nutrition Bonus: Vitamin C (70% daily value), Potassium (18% dv), Folate (16% dv).
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 fat
Recipe Categories
- Health & Diet Considerations
- Low calorie
- Diabetes appropriate
- High potassium
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Ease of Preparation
- Easy
- Ethnic/Regional
- American
- Type of Dish
- Side dish, vegetable
- Holiday
- Memorial Day
- Labor Day
- July 4th
- Father's Day
- Meal/Course
- Dinner
- Servings
- 4
- Total Time
- 30 minutes or less
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