Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.

Roasted Zucchini & Pesto

olive oil

pesto

Salt

pepper

Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees 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.


Tons of Flavor with Little Effort
I was amazed how much flavor just a little pesto could add to zucchini.  I make this recipe pretty much as written, though I usually don't add salt and pepper.  It's my number 1 recipe for plentiful summertime zucchini.
Pros: Easy, nutritious, lots of taste
Cons: You need to like zucchini, I suppose

no hassle, easy recipe
I needed a recipe that would work for multiple kinds of squash.  I used acorn and butternut squash and zucchini.  I cooked each type of squash separately as they have different cooking times.  I also added some roasted red onions then tossed with low-fat store-bought pesto.  I plan to serve with a few pieces of shaved parmesan.  It was an easy recipe that tastes as good as the pesto you toss it with.  I love the different squash flavors that all come together with the pesto.  Yum!
Pros: quick, easy, little prep time, versatile


roasted zucchini & pesto

Total: 25 minutes

Author : EatingWell Test Kitchen

Ingredients

Instructions

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