Roasted zucchini with walnut pesto is a beautiful accompaniment to any meal and a great way to use up extra squash this time of year! Don’t let the artsy spiral detour you… it’s easy and forgiving. You can artfully arrange the zucchini or throw them all together in the pan. Either way it’s delicious with it’s crown of bright, summery pesto.
Roasted Zucchini with Walnut Pesto
Makes 4 side servings
2 green zucchini, cut into 1/8 – 1/4″ slices (organic preferred)
2 yellow zucchini, cut into 1/8 – 1/4″ slices (organic preferred)
2 tsp. dried Italian herb blend (or dried basil and oregano)
3 Tbsp. olive oil
1 tsp. sea salt
1/2 cup walnut pesto
Preheat oven to 375 degrees. Toss the sliced zucchini, 2 Tbsp. olive oil, herbs and salt gently in a large bowl to coat all surfaces of the zucchini. In an 8″ cast iron skillet, coat bottom of pan with 1 Tbsp. olive oil. Begin arranging the zucchini, alternating colors, into a spiral fan until the last little pieces nestle into the middle.
Bake for 20 mins or until zucchini reaches desired doneness. Be careful not to cook too long… they can turn to mush quickly. Remove from oven and when ready to serve, drizzle the walnut pesto over the zucchini. Enjoy!
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