A quick and delicious summer side dish you can enjoy. Roasted and tossed zucchini, tossed in your home made favorite pesto, turns into an almost-instant summer must try.
Low in calories, high in tastes. Enjoy!
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
- Difficulty Level Super easy and quick
Fat Free, Gluten free, High Fiber, Low Calorie, Low carbohydrate, Portion Perfect, Sugar Free, Vegan, Vegetarian
Ingredients
- 1 kg zucchini
- 1 tbsp olive oil
- 2 tbsp prepared pesto
- Salt to taste
- Freshly ground pepper to taste
- 2 tbsp cornflour
- 1/2 tsp red pepper powder
Nutrition Info
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1 cup = 107 calories
Instructions
- Place a baking sheet on the middle rack of the oven. Preheat oven to 260 C. Mix in a zip log the cornflour and red pepper.
- Toss zucchini with oil in a large bowl and then coat in the zip log bag with flour and pepper. 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.
- Servings : 4
- Ready in : 25 Minutes
- Course : Appetizers
- Recipe Type : 90 day diet, Appetizers, Finger foods, Vegetables and site dishes
- Ingredient : Cornflour, Ground black pepper, Olive oil, Pepper, Pesto sauce, Red pepper, Salt, Zucchini
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