Roasted Zucchini with Pesto

Roasted Zucchini with Pesto combines the earthy taste of zucchini with vibrant homemade pesto. Suitable for a quick dinner or a light lunch, this dish highlights the natural sweetness of roasted zucchini paired with the zesty, herbal flavors of pesto. Enjoy this as a delightful vegetarian dish or as a way to savor the flavors of fresh produce.

Ingredients

• 2 medium zucchinis, sliced
• 1/2 cup basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup parmesan cheese, grated

Instructions

1. Preheat the oven to 400°F (200°C).
2. Arrange the sliced zucchinis on a baking sheet and drizzle with half of the olive oil. Season lightly with salt.
3. Roast in the oven for 15-20 minutes until the zucchinis are tender and have a golden color.
4. While the zucchinis roast, place basil, toasted pine nuts, minced garlic, and parmesan cheese into a food processor. Pulse until the mixture is coarsely chopped.
5. With the processor running, slowly add the remaining olive oil in a steady stream until the pesto reaches a smooth consistency. Adjust seasoning with salt, to your preference.
6. Remove the zucchinis from the oven and let them cool slightly.
7. Serve the roasted zucchinis with a generous amount of pesto drizzled over them.

Keywords: Healthy, Quick, Main Course

Spice Rack: Salt, Pepper

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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