Roasted Zucchini and Pesto

  • Active Time 5m
  • Total Time 25m

4 servings, about 1 cup each

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


  • 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


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 Publisher. All rights reserved.

RecID 7339

nutrition information per serving

92 calories; 7g total fat; 2g total saturated fat; 2mg cholesterol; 119mg sodium; 8g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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