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

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005




Ingredient Checklist


Instructions Checklist
  • Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees 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 Facts

109 calories; protein 4.2g; carbohydrates 7.6g; dietary fiber 2.3g; sugars 5g; fat 7.8g; saturated fat 1.6g; cholesterol 2.5mg; vitamin a iu 526.4IU; vitamin c 41.2mg; folate 54.4mcg; calcium 91.7mg; iron 1.1mg; magnesium 44.9mg; potassium 615.6mg; sodium 114mg; thiamin 0.1mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 5 stars
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 Read More