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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember one summer, my garden was overflowing with zucchini. Like, seriously overflowing. I was giving them away to neighbors, sneaking them into baked goods, and still, there seemed to be an endless supply. That's when I started experimenting, trying to find new and exciting ways to use this versatile vegetable. And let me tell you, this Roasted Zucchini with Walnut Pesto recipe? It's a game-changer. Seriously, its so addicting. I made some changes to it after a few tries, and it tastes wonderful now!
What makes this dish so special is the contrast between the sweetness of the roasted zucchini and the savory, earthy notes of the walnut pesto. The roasting process brings out the zucchini's natural sugars, creating a caramelized exterior and a tender interior. The walnut pesto, with its blend of walnuts, garlic, Parmesan cheese, and olive oil, adds a layer of richness and complexity that perfectly complements the zucchini. It's a symphony of flavors and textures that will leave you wanting more. If you don't like garlic, then you can use garlic powder instead.
And the best part? This recipe is incredibly easy to make. It requires minimal ingredients and comes together in under 30 minutes. It's perfect for a quick weeknight dinner, a side dish for a barbecue, or even a light lunch. Plus, it's a great way to sneak in some extra vegetables into your diet. Are you ready to try it? I can't wait to hear what you think. My family thinks that its one of my best recipes! But maybe I shouldn't be talking myself up like that. Lets get to cooking, shall we?
Required Equipments
- Oven
- Baking Sheet
- Large Bowl
- Food Processor
- Parchment Paper
Roasted Zucchini with Walnut Pesto: Frequently Asked Questions
Roasted Zucchini with Walnut Pesto
Elevate your zucchini game with this simple yet flavorful recipe. Roasted zucchini slices, bursting with sweetness, are paired with a vibrant walnut pesto for a delightful culinary experience.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). While the oven heats, prepare your zucchini.
- Wash two medium zucchini and pat them dry with a paper towel. No one likes soggy zucchini!
- Trim the ends off the zucchini. I usually cut off about 1/2 inch from each end.
- Slice the zucchini into 1/4-inch thick rounds. Aim for uniform thickness so they cook evenly.
- In a large bowl, toss the zucchini slices with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure each slice is coated with oil.
- Spread the zucchini slices in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier. Overcrowding the pan will steam the zucchini instead of roasting it, so use two baking sheets if necessary.
- Roast the zucchini for 15-20 minutes, flipping halfway through, until they are tender and lightly browned. Keep an eye on them to prevent burning.
- While the zucchini is roasting, prepare the walnut pesto. In a food processor, combine 1 cup of walnuts, 2 cloves of garlic (or 1/2 teaspoon garlic powder), 1/2 cup of grated Parmesan cheese, 1/4 cup of fresh basil leaves, and 1/4 cup of olive oil.
- Process until the mixture is finely chopped and forms a coarse paste. You may need to scrape down the sides of the food processor a few times.
- Taste and adjust the seasoning as needed. You can add more Parmesan cheese for saltiness, more basil for freshness, or more garlic for a stronger flavor. If the pesto is too thick, add a tablespoon of olive oil at a time until you reach your desired consistency.
- Once the zucchini is roasted, remove it from the oven and let it cool slightly.
- Transfer the roasted zucchini slices to a serving platter.
- Spoon the walnut pesto over the zucchini slices. You can drizzle it over the top or place a dollop on each slice.
- Garnish with fresh basil leaves, if desired. This adds a pop of color and freshness.
- Serve immediately and enjoy! This dish is best served warm or at room temperature.
📝 Notes
- For a vegan option, substitute Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.
- If you don't have fresh basil, you can use 1 teaspoon of dried basil, but the flavor will be less vibrant.
🍎 Nutrition
Calories: 350 kcal
Protein: 10 g
Fat: 30 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 100 mg
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