Roasted Zucchini and Pesto - 8g Carbs, 3g Fiber
From: Eating Well - August/September 2005, Eating Well for a Healthy
Heart Cookbook
Roasted and tossed with your favorite pesto, zucchini turns into an
almost-instant summer side dish.
NUTRITION PROFILE - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight
| High potassium
Active Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Serving Size: about 1 cup each
2 lb zucchini, (about 4 medium), trimmed and cut into 1-inch chunks
1 Tbsp extra-virgin olive oil
2 Tbsp prepared pesto
Salt to taste
Freshly ground pepper to taste
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.
Servings: 4
Serving Size: about 1 cup each
Nutrition per Serving:
107 Calories, 7g Fat, 2g Sat, 5g Mono, 3mg Cholesterol, 4g Protein,
8g Carbs, 3g Fiber, 119mg Sodium, 617mg Potassium
Nutrition Bonus:
Vitamin C (70% daily value), Potassium (18% dv), Folate (16% dv)
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 fat
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