Advertisement

Roasted Zucchini & Pesto

August/September 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (44 votes)

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


Roasted Zucchini & Pesto

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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

Preparation

  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

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).

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 fat


More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner