OVEN-ROASTED ZUCCHINI
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Provided by Bryant Terry
Categories Side Dinner Lunch Summer Fall Zucchini Squash miso Soy Free Vegetarian Vegan Bake
Yield Makes 4 servings; 1 cup pesto
Number Of Ingredients 15
Steps:
- Make the pesto
- In a food processor, combine the collards, peanuts, miso, and garlic and blend until it forms a chunky paste. While the food processor is running, slowly pour in the olive oil through the feed tube, adding more if needed to reach your desired consistency. Season with salt, pepper, and additional lemon juice to taste. Set aside.
- Make the zucchini
- Preheat the oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss the zucchini with the olive oil and salt, then spread the zucchini over the baking sheet in one even layer. Roast until the zucchini is brown around the edges, 18 to 20 minutes. To serve, transfer the zucchini to a bowl and give it a few turns of pepper. Next, drop in a few heaping dollops of pesto so that people can scoop as much as they'd like when serving themselves, adding more pesto to the bowl as needed. Pile the peanuts in a small serving bowl and present alongside the zucchini.
- For any leftover pesto, pour a thin layer of olive oil over it, cover, and refrigerate for up to 1 week.
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Rana Hamza
[email protected]This recipe was too bland for my taste. I think it needs more seasoning.
Heather Martinez
[email protected]I'm not sure what I did wrong, but my roasted zucchini turned out mushy. Maybe I didn't cook them long enough?
Hayden Lovell
[email protected]This recipe is a keeper! I will definitely be making it again and again.
islam malik
[email protected]I'm so glad I found this recipe. It's a great way to enjoy zucchini.
Asik Gaming
[email protected]These zucchini are so flavorful and juicy. I could eat them all day long!
arath cantu
[email protected]I love the crispy edges on these roasted zucchini. They're so addictive!
Miata Harris
[email protected]I've made this recipe several times, and it always turns out perfectly. It's a great recipe for beginners, and it's also a great way to get kids to eat their vegetables.
Md Bipol
[email protected]This recipe is a great way to use up leftover zucchini from my garden. I also like to add other vegetables to the roasting pan, such as cherry tomatoes, bell peppers, and onions.
Judy Ahmed
[email protected]I'm not a huge fan of zucchini, but this recipe changed my mind. The roasting process really brings out the flavor of the zucchini, and the seasoning is perfect.
Taaj Kumar
[email protected]These roasted zucchini are so versatile. I've served them as a side dish, used them in salads, and even added them to pasta dishes. They're always a hit!
Muqtadir Mengal
[email protected]I love how easy this recipe is to make. I just threw everything in a bowl, tossed it with some olive oil, and roasted it in the oven. Dinner was ready in no time!
Elgar Mckenzie Naughty K
[email protected]This roasted zucchini recipe was a hit! The zucchini was perfectly tender and flavorful, and the seasoning was just right. I will definitely be making this again.