Pan-Roasted Zucchini with Lemony Herb Pesto

Name: Pan-Roasted Zucchini with Lemony Herb Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 4 zucchini, halved lengthwise; 0.5 tsp kosher salt; 1-2 tbsp avocado oil; 1 cup loosely packed fresh cilantro leaves and soft stems; 1 cup loosely packed fresh flat-leaf parsley leaves and soft stems; 1 green chile, seeded and roughly chopped; 2 garlic cloves; 0.33 cup raw almonds; 1 tbsp grated lemon zest; 2 tbsp lemon juice; 2 tbsp extra-virgin olive oil; 2 tsp maple syrup (optional); 0.5 tsp kosher salt; 0.25 tsp ground black pepper

Seared-then-roasted zucchini halves topped with a bright herb-and-almond pesto made from cilantro, parsley, green chile, and lemon zest for a make-ahead vegetable side.

From The Young Forever Cookbook

Pan-Roasted Zucchini with Lemony Herb Pesto

Prep: 30 min
Cook: 30 min
Total: 1 h
Yield: 4 to 6 servings
Category: Side Dish

Nutrition (estimated)

per 1 plate

Calories: 180 kcal
Protein: 4 g
Fat: 16 g
Carbs: 9 g
Fiber: 4 g
Sugar: 5 g
Sodium: 460 mg

Ingredients

4 zucchini, halved lengthwise
0.5 tsp kosher salt
1-2 tbsp avocado oil
1 cup loosely packed fresh cilantro leaves and soft stems
1 cup loosely packed fresh flat-leaf parsley leaves and soft stems
1 green chile, seeded and roughly chopped
2 garlic cloves
0.33 cup raw almonds
1 tbsp grated lemon zest
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
2 tsp maple syrup (optional)
0.5 tsp kosher salt
0.25 tsp ground black pepper

Zucchini Almonds Cilantro

Instructions

Zucchini: Line a baking sheet with parchment. Arrange halves cut-side up, sprinkle with salt, and let sit 20 min. Pat dry.
Heat oven to 450°F.
Heat 1 tbsp avocado oil in a large cast-iron pan or griddle over medium-high. Working in batches (adding oil as needed), cook zucchini cut-side down 5 min until golden, pressing gently with a spatula for even contact. Transfer to the sheet and roast 20–25 min until golden and soft.
Pesto: Pulse cilantro, parsley, chile, garlic, and almonds in a food processor to a crumb. Add lemon zest and juice, 1 tbsp olive oil, and maple syrup if using; pulse until combined. Season with salt and pepper. Transfer to a bowl and stir in remaining 1 tbsp olive oil.
Arrange zucchini on a platter, dollop pesto generously over top, and serve.