Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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

about 1 cup
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.

1 1/2 vegetable, 1 fat