Low-Calorie Low-Calorie Side Dish Low-Calorie Vegetable Side Dish Low-Calorie Squash Roasted Zucchini & Pesto 4.5 (2) 2 Reviews Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on April 22, 2024 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 5 mins Additional Time: 20 mins Total Time: 25 mins Servings: 4 Yield: 4 servings, about 1 cup each Nutrition Profile: Low-Carb Diabetes-Friendly Low-Sodium Heart-Healthy Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 pounds zucchini, (about 4 medium), trimmed and cut into 1-inch chunks 1 tablespoon extra-virgin olive oil 2 tablespoons prepared pesto Salt to taste Freshly ground pepper to taste Directions Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees 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. Originally appeared: EatingWell Magazine, August/September 2005 Save Rate Print Nutrition Facts (per serving) 109 Calories 8g Fat 8g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 1 cup Calories 109 % Daily Value * Total Carbohydrate 8g 3% Dietary Fiber 2g 8% Total Sugars 5g Protein 4g 8% Total Fat 8g 10% Saturated Fat 2g 8% Cholesterol 3mg 1% Vitamin A 526IU 11% Vitamin C 41mg 46% Folate 54mcg 14% Sodium 114mg 5% Calcium 92mg 7% Iron 1mg 6% Magnesium 45mg 11% Potassium 616mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.