Roasted Zucchini & Pesto

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

Your rating: None Average: 3.7 (55 votes)

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

Roasted Zucchini & Pesto

2 Reviews for Roasted Zucchini & Pesto

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.

Easy, nutritious, lots of taste
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!

quick, easy, little prep time, versatile

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