Roasted Zucchini with Minty Pesto
Prep time
Cook time
Total time
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!
Recipe type: Vegetable, Side Dish
Cuisine: American, Mediterranean
Serves: 4
  • 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

  1. Preheat the oven to 400° Bake. Make the pesto: Add the mint, parsley, scallions, garlic, and lemon zest in a food processor.
  2. Start to chop. While the machine is still chopping, slowly add the olive oil. Add salt to taste.
  3. Roast the zucchini: Slice the zucchini into rounds.

  4. In a medium bowl, toss the pesto with the zucchini. Spray a pyrex with cooking spray.
  5. 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