Description
A quick and flavorful side dish featuring roasted summer squash and zucchini topped with a bright, zesty homemade pesto. Perfect for busy weeknights or summer gatherings.
Ingredients
Scale
- 2 medium zucchinis, sliced into ½-inch thick rounds or half-moons
- 2 medium yellow squash, sliced into ½-inch thick rounds or half-moons
- 2 tablespoons extra virgin olive oil, for roasting
- Salt, to taste
- Freshly ground black pepper, to taste
- For the zesty pesto:
- 1 cup fresh basil leaves, packed (washed and dried)
- ¼ cup pine nuts or walnuts, toasted
- 1 garlic clove, minced
- ½ cup grated Parmesan cheese
- Juice and zest of 1 lemon
- ¼ teaspoon red pepper flakes (optional)
- ⅓ cup extra virgin olive oil
- Salt, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the squash and zucchini. Slice into ½-inch thick rounds or half-moons, keeping slices uniform.
- Place the sliced vegetables in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with salt and freshly ground black pepper, and toss to coat evenly.
- Arrange the squash and zucchini in a single layer on a rimmed baking sheet, avoiding crowding.
- Roast in the oven for 20-25 minutes, flipping the slices halfway through (around 12 minutes) to ensure even browning.
- While the vegetables roast, prepare the pesto: In a food processor, combine basil leaves, toasted pine nuts or walnuts, minced garlic, grated Parmesan, lemon zest and juice, red pepper flakes (if using), and a pinch of salt. Pulse to break down ingredients.
- With the processor running, slowly drizzle in ⅓ cup olive oil until the pesto is smooth but still slightly textured. Adjust salt and lemon to taste.
- Once the vegetables are roasted, transfer to a serving dish and spoon the zesty pesto over the top. Serve warm or at room temperature.
Notes
To prevent soggy squash, slice evenly and avoid overcrowding the pan. Flip halfway through roasting for even caramelization. Toast nuts for deeper pesto flavor. For vegan pesto, omit Parmesan or substitute with nutritional yeast or vegan cheese. Pesto can be made ahead and stored in the refrigerator with a thin layer of olive oil on top to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup roasted squash
- Calories: 180
- Sugar: 3
- Sodium: 220
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 2
- Protein: 4
Keywords: roasted summer squash, zucchini, pesto, easy side dish, summer recipe, quick dinner, vegetarian, gluten-free