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. Pros: Easy, nutritious, lots of taste Cons: You need to like zucchini, I suppose

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