Roasted Zucchini with Minty Pesto

Prep time

6 mins

Cook time

25 mins

Total time

31 mins

You can make this pesto and add it to any vegetable, protein, grain dish, or salad. Last week, I added the minty pesto to my Lamb & Sausage Orzo Salad with Grilled Artichokes. Delicious! This week, I’m using the pesto with roasted zucchini. Toss your favorite veggie with this pesto, throw it in the oven, and you’ve got a fantastic side dish to any meal! You can make the pesto ahead and keep in your fridge for 5 days prior to using it, too! Easy & Yummy!

Author: Sarah Koszyk with Minty Pesto adapted from Food & Wine Magazine June 2006

Recipe type: Vegetable, Side Dish

Cuisine: American, Mediterranean

Serves: 4

Ingredients

¾ cup packed mint leaves
¼ cup flat-leaf parsley leaves
2 scallions, thickly sliced
2 medium garlic cloves
½ tsp finely grated lemon zest
1 Tbsp extra-virgin olive oil
Salt (to taste)
4 zucchinis
Cooking spray

Instructions

Preheat the oven to 400° Bake. Make the pesto: Add the mint, parsley, scallions, garlic, and lemon zest in a food processor.
Start to chop. While the machine is still chopping, slowly add the olive oil. Add salt to taste.
Roast the zucchini: Slice the zucchini into rounds.
In a medium bowl, toss the pesto with the zucchini. Spray a pyrex with cooking spray.
Put the zucchini into 1 layer on the glass dish. Bake for 25 minutes. Serve & enjoy!

Nutrition Information

Serving size: 1½ cups Calories: 65.7 Fat: 4.0 Saturated fat: 0.6 Carbohydrates: 5.5 Sugar: 2.4 Sodium: 9.0 Fiber: 2.0 Protein: 3.6 Cholesterol: 0

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24 Comments

Silvia April 24, 2014 at 9:42 am - Reply

Sarah, I love that you mixed the mint with parsley. Helps tone down the mint. i can see this as being a terrific pesto for so many dishes. Thank you!
- Sarah Koszyk, RD, MA April 24, 2014 at 9:58 am - Reply
  
  I’m a fan of mixing herbs…especially when you have a few “leftovers.” Thanks for sharing, Silvia!!! I LOVE your blog!
Elise April 24, 2014 at 10:26 am - Reply

Sarah! Seriously, these are all my favorite flavors. I have been making zucchini “pasta” with pesto, but I love the idea of adding pesto to roasted zucchini. Thanks for the inspiration. Cannot wait to try this!
- Sarah Koszyk, RD, MA April 24, 2014 at 11:21 am - Reply
  
  YUM! Another zucchini pasta idea! I’m going to have to try this next! Thank you, Elise!
Patti April 24, 2014 at 12:51 pm - Reply

I have to admit that I never liked zucchini until recently. I think I have been overcooking it and not flavoring it up enough. This recipe makes zucchini look tasty to me! I like that there isn’t any cheese in the pesto.
- Sarah Koszyk, RD, MA April 24, 2014 at 1:16 pm - Reply
  
  Amazingly, it is tasty! Growing up, my mom used to make zucchini in a way I didn’t like it (she would shred it and for some reason the texture turned me off). In high school, she started roasting it and I fell in love. Adding cheese to almost everything also makes life 10 times better! I’m with you!
Stacey April 24, 2014 at 4:33 pm - Reply

How about putting the pesto over zucchini noodles or zoodles? I have a wonderful spiralizer that would make for an enticing version of an already delicious looking dish! Thanks for the recipe inspiration Sarah…
- Sarah Koszyk, RD, MA April 24, 2014 at 5:14 pm - Reply
  
  WOW! Now that sounds amazing!!! I’m loving noodles! Awesome idea, Stacey! Thank you!!!
Angelica April 25, 2014 at 8:34 am - Reply

Looks yummy and super easy to make!
- Sarah Koszyk, RD, MA April 25, 2014 at 9:00 am - Reply
  
  It is, Angelica! Thanks for commenting!
Susan April 25, 2014 at 9:43 am - Reply

Wow this looks AMAZING! I would’ve never thought to put mint with Zucchini. I’m making it tonight. Thanks for sharing!
- Sarah Koszyk, RD, MA April 25, 2014 at 11:13 pm - Reply
  
  Thank you, Susan! It’s a delicious mix. You can also pair the mint with almost any roasted veggie! Time to get creative 🙂
april April 26, 2014 at 12:22 am - Reply

oh my my my – i do love zucchini! this sounds delicious, sarah.
- Sarah Koszyk, RD, MA April 26, 2014 at 12:57 am - Reply
  
  Thank you, April! Buen Provecho 🙂
Krystal Bernier April 26, 2014 at 11:17 am - Reply

Yummm this looks so yummy. I can’t wait for the mint to grow in my garden so I can give this a try 🙂
- Sarah Koszyk, RD, MA April 27, 2014 at 10:17 pm - Reply
  
  Awesome, Krystal! So cool you have a garden! Love it!
Anne Omland April 29, 2014 at 9:17 am - Reply

This looks delicious! I’m going to try it this week. Thanks for sharing, Sarah!
- Sarah Koszyk, RD, MA April 29, 2014 at 10:17 am - Reply
  
  Awesome Anne! Enjoy!!!
Camesha April 29, 2014 at 1:23 pm - Reply

I make zucchini all the time. I love this recipe. I also just happen to have some mint in the fridge. 🙂
- Sarah Koszyk, RD, MA April 30, 2014 at 7:09 am - Reply
  
  Love it! It’s serendipitous Camesha! Happy cooking 🙂
nichole May 5, 2014 at 8:34 am - Reply

OMG Sarah, this is such an amazing recipe.

I love zucchini and my hubby literally hates them…

Maybe not after he tastes my amazing roasted zucchini with ming pesto!!!

Off I go!
- Sarah Koszyk, RD, MA May 5, 2014 at 10:33 am - Reply
  
  Love it Nichole! And I’m sure he’ll at least try it. It’s definitely too good to pass up 🙂
Joyce Oladipo May 5, 2014 at 12:04 pm - Reply

Loving this lovely dish. A wonderful way to brigten up my favorite vegetable. Thanks for sharing this colorful meal..
- Sarah Koszyk, RD, MA May 5, 2014 at 2:57 pm - Reply
  
  Thank you, Joyce! Much appreciation 🙂

Sarah Koszyk, MA, RDN, NBC-HWC

Sarah Koszyk, MA, RDN, NBC-HWC