Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
| Prep Time: | 5 minutes |
| Ready in: | 25 minutes |
| Yield: | 4 servings, about 1 cup each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degree 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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, high potassium, heart healthy, diabetes appropriate, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 92 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 8 g | Dietary Fiber: | 3 g | Cholesterol: | 2 mg | |||
| Fat: | 7 g | Sodium: | 119 mg | Saturated Fat: | 2 g | |||
| Protein: | 4 g | Potassium: | 617 mg | Monounsaturated Fat: | 5 g | |||
| Exchanges: | 1 1/2 vegetable, 1 fat | |||||||
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