Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
Active Time: 5 Minutes
Total Time: 25 Minutes
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.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 155 | ||
Calories from Fat: 125 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.4mg | 1 % | |
Potassium 588.1mg | 15 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.1g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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