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Roasted Zucchini & Pesto

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  5 Minutes
Total Time:  25 Minutes
  4 servings, about 1 cup each
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
RECIPE INGREDIENTS
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
Roasted Zucchini & Pesto Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 92
Fat. Total: 7g
Protein: 4g
Carbohydrates, Total: 8g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 2mg
Sodium: 119mg
% Cal. from Fat: 68%
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Carol, NY Reviewed: 09/18/2008
easy summer vegetable
This was easy to make using previously prepared pesto. I used pesto to which I had not added any cheese so the Calorie count and other nutrition information should be modified. It was tasty and when zucchini is plentiful, it's a good way to use it.
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