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

  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.

NUTRITION INFORMATION: Per serving: 107 calories; 7 g fat (2 g sat, 5 g mono); 3 mg cholesterol; 8 g carbohydrate; 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). 1/2 Carbohydrate Serving Exchanges: 1 1/2 vegetable, 1 fat