Roasted Zucchini & Pesto

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

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

Makes: 4 servings, about 1 cup each

Active Time: 5 minutes

Total Time: 25 minutes

Nutrition Profile

View Our 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

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).

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 fat

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