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
- Place a baking sheet on the middle rack of the oven. Preheat oven to 500°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
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 |
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