Roasted Zucchini & Pesto
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
From EatingWell: August/September 2005, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings, about 1 cup each
Active Time: 5 minutes
Total Time: 25 minutes
Ingredients
- 2 pounds zucchini, (about 4 medium), trimmed and cut into 1-inch chunks
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons prepared pesto
- Salt to taste
- Freshly ground pepper to taste
Preparation
- 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 Per serving:
107 calories; 7 g fat (2 g sat, 5 g mono); 3 mg cholesterol; 8 g carbohydrates; 4 g protein; 3 g fiber; 119 mg sodium; 617 mg potassium.
Nutrition Bonus: Vitamin C (70% daily value), Potassium (18% dv), Folate (16% dv).
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 fat