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From Everyday health:

Recipe of the Day: Here's a dish that lets you enjoy the great taste of pesto without all the carbs and heaviness of a pasta meal. With just three main ingredients (plus salt and pepper) this simple Roasted Zucchini and Pesto is a perfect go-to on a night when you need a quick side dish that's light on calories but big on flavor. Here, fresh summer zucchini is simply oven-roasted and then mixed with pesto and olive oil — and that’s it, you’re done! If you don’t feel like turning on the oven, you can also grill the zucchini (use long slices that can be chopped into 1-inch chunks after grilling) which adds some delicious charred flavor to the mix. (Note: We recommend using freshly-made pesto over canned varieties.)


2 pounds zucchini, (4 medium) trimmed and cut into 1-inch chunks

1 tablespoon oil, olive, extra-virgin

2 tablespoon pesto

salt, to taste

pepper, black ground, to taste


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