• 25minutes
  • 107calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds zucchini, (about 4 medium), trimmed and cut into 1-inch chunks

  2. 1 tablespoon extra-virgin olive oil

  3. 2 tablespoons prepared pesto

  4. Salt to taste

  5. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Place a baking sheet on the middle rack of the oven. Preheat oven to 500°F.

  2. 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.


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