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|
|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|
- 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.
|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|