Roasted Zucchini & Pesto
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.Yield: 1 cup each
Prep Time: 5 minutes
Cook Time: 15 min
|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|
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.