Roasted Zucchini & Pesto
- 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
Place a baking sheet on the middle rack of the oven. Preheat oven to 500°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.