Pan-Roasted Zucchini with Lemony Herb Pesto

Name: Pan-Roasted Zucchini with Lemony Herb Pesto
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

Roasted zucchini halves with a lemony herb pesto of almonds, cilantro, and parsley. A nutrient-rich make-ahead side dish.

From The Young Forever Cookbook

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

Instructions

For the zucchini: Line a baking sheet with parchment paper. Arrange the zucchini halves cut side up, sprinkle with the salt, and let sit for 20 minutes. Pat dry with a paper towel.
Preheat the oven to 450°F.
Heat 1 tablespoon of the avocado oil in a large cast-iron pan or griddle over medium-high heat. Working in batches and adding more oil as necessary, add the zucchini, cut side down, and cook for 5 minutes, until golden; use a spatula to press the zucchini gently against the pan to ensure even cooking. Arrange the zucchini on the prepared baking sheet and roast for 20 to 25 minutes, until golden and softened.
For the pesto: Add the cilantro, parsley, chile, garlic, and almonds to a food processor and pulse until it resembles a crumb. Add the lemon zest and juice, 1 tablespoon of the olive oil, and the maple syrup, if using. Pulse a few more times, until the mixture comes together. Season with the salt and pepper. Transfer the pesto to a bowl and stir in the remaining 1 tablespoon olive oil.
Place the zucchini halves on a large platter, generously dollop nut pesto on top, and serve.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

Vitamin C
From: Zucchini
Magnesium
From: Zucchini
Carotenoids
From: Zucchini
Polyunsaturated fats
From: Almonds

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Hip Fracture
Protects against · via Vitamin C
Upper Respiratory Tract Infection
Improves · via Vitamin C
Wrinkles
Improves · via Vitamin C
Varicose Veins
Protects against · via Vitamin C
Cataracts
Reduces risk of · via Vitamin C
Common cold
Protects against · via Vitamin C
Skin Aging
Protects against · via Vitamin C
Cardiovascular Disease
Protects against · via Vitamin C
High blood pressure
Protects against · via Vitamin C
Cancer
Protects against · via Vitamin C
Aging
Protects against · via Vitamin C
Adrenal Burnout
Addresses · via Vitamin C
Inflammaging
Protects against · via Magnesium
Type 2 diabetes
Protects against · via Magnesium
Osteoporosis
Protects against · via Magnesium
Cellular senescence
Protects against · via Magnesium
Nutritional Deficiency
Addresses · via Magnesium
Premature Death
Reduces risk of · via Carotenoids
Telomere Shortening
Protects against · via Carotenoids
UV-Induced Skin Damage
Protects against · via Carotenoids
Bone mineral density loss
Protects against · via Almonds
Chronic inflammation (inflammaging)
Reduces risk of · via Cilantro
Gout
Reduces risk of · via Cilantro

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