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By epicurious
Oven-Roasted Zucchini
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Updated at: Fri, 22 Nov 2024 22:34:29 GMT
Nutrition balance score
Great
Glycemic Index
22
Low
Glycemic Load
7
Low
Nutrition per serving
Calories579.8 kcal (29%)
Total Fat48.8 g (70%)
Carbs30 g (12%)
Sugars20.3 g (23%)
Protein16.4 g (33%)
Sodium1041.2 mg (52%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupscollard leaves
loosely packed, stemmed, chopped
⅓ cuproasted peanuts
3 tablespoonswhite miso paste
1 teaspoonminced garlic
1 tablespoonlemon juice
plus more as needed
½ cupolive oil
plus more as needed
kosher salt
freshly ground black pepper
4zucchini
medium, cut into 1/2-inch dice
1 tablespoonextra-virgin olive oil
½ teaspoonkosher salt
½ cuproasted peanuts
chopped
Instructions
View on epicurious
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