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Roasted Zucchini & Pesto

Roasted Zucchini & Pesto

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

Servings

4 servings, about 1 cup each

Prep Time

5 minutes

Total Time

25 minutes

Ingredients

  • 2pounds zucchini (about 4 medium), trimmed and cut into 1-inch chunks
  • 1tablespoon extra-virgin olive oil
  • 2tablespoons prepared pesto
  • Salt to taste
  • Freshly ground pepper to taste

Instructions

  1. Place a baking sheet on the middle rack of the oven. Preheat oven to 500°F.
  2. 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

Per serving (recipe makes 4 servings, about 1 cup each)

Calories 107kcal
Carbohydrate Total 8g
Total Sugars 5g
Added Sugars 0g
Fiber 3g
Total Fat 7g
Saturated Fat 2g
Mono Saturated Fat 5g
Cholesterol 2mg
Sodium 119mg
Protein 4g
Potassium 617mg
Calcium 89mg
Folate 66mcg
Omega-6 1g
Vitamin E 2mg
Zinc 1mg
Vitamin B3 1mg

© Meredith Operations Corporation. All rights reserved. Used with permission.