Roasted Zucchini & Pesto
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 min
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
Yield: 1 cup eachPrep Time: 5 minutes
Cook Time: 15 min
Ingredients:
| 2 pounds | zucchini, (about 4 medium), trimmed and cut into 1-inch chunks |
| 1 tablespoon | extra-virgin olive oil |
| 2 tablespoons | pesto, prepared |
| sea salt, to taste | |
| freshly ground pepper to taste |
Directions:
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.
Source: eatingwell.com
