Roasted Zucchini with Pesto and Parmesan
Ingredients
- 2 Large Zucchini (or 4 small) washed and cut into 1/2" rounds
- 4 tsp Olive Oil
- 1 tsp Italian herb blend ( I made my own using garlic powder, oregano, basil, salt and pepper)
- 1/3 Cup Pesto (see recipe above)
- 1/2 Cup Coarsely shredded Parmesan Cheese
Instructions
- Preheat oven to 450. Brush large baking sheet with 2 tsp of olive oil.
- Arrange cut zucchini in a single layer on baking sheet. Brush each one with remaining olive oil and sprinkle with Italian seasoning. Roast Zucchini for 10 minutes or until Zucchini is barely starting to soften when you pierce with a fork.
- Remove zucchini form the oven and turn oven to broil with rack 4 inches from heating element. Brush the tops of the zucchini with pesto and sprinkle with parmesan cheese.
- Place baking sheet under the broiler and watch carefully as these can burn quickly. Broil until the cheese is melted and is starting to turn brown. 2-3 minutes.
- Serve hot.
Notes
cals 172, total fat 12g, saturated fat 3g, trans fat 0g, unsaturated fat 8g, carb 13g, fiber 4g, protein 6g
Note: Nutritional info is provided as a courtesy only. Although celebratednest.com strives to provide accurate nutritional information, these figures are only estimates.