Roasted Zucchini & Pesto
Published on Friday, July 31, 2009. PRINT THIS RECIPE
Roasted Zucchini & Pesto
Makes 4 servings, about 1 cup each
Nutrition Facts
Calories – 92
Total Fat – 7 g
Protein – 4g
Fiber – 3g
- 2 lbs Zucchini, trimmed and cut into 1-inch chunks
- 1 tbsp exra-virgin olive oil
- 2 tbsp prepared pesto
- Salt & Pepper
- Pine Nuts
- Mix zucchini with oil in a large bowl.
- Lay out the zucchini on the preheated baking sheet in a single layer.
- Roast until beginning to brown, 5-7 minutes.
- Turn the zucchini and continue roasting until just tender, 7-9 minutes more.
- Put the zucchini back in the bowl.
- Add pesto, pine nuts, and salt & pepper
- Toss and serve
