A Roasted Zucchini & Pesto RECIPE FOR YOU TODAY

Roasted Zucchini & Pesto
Makes: 4 servings, about 1 cup each
Active Time: 5 minutes
Total Time: 25 minutes

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

PREPARATION
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.

NUTRITION
Per serving: 107 calories; 7 g fat (2 g sat, 5 g mono); 3 mg cholesterol; 8 g carbohydrates; 4 g protein; 3 g fiber; 119 mg sodium; 617 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Potassium (18% dv), Folate (16% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 fat
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