Roasted Zucchini & Pesto

Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish. Ingredients 2 pounds zucchini 1 tablespoon extra-virgin olive oil 2 tablespoons prepared pesto Salt to taste Freshly ground pepper to taste Instructions 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. Nutritional Makes: 4 servings, about 1 cup each Serving size: about 1 cup Calories 107 Carbohydrates 8g Fat 7g Saturated fat 2g Mono Fat 5g Protein 4g Cholesterol 2mg Dietary fiber 3g Potassium 617mg Sodium 119mg