Roasted Cross Cut Zucchini with Creamy Pesto

Featured Product: Nancy’s Organic Whole Milk Plain Yogurt

Ingredients

Roasted Zucchini

• 3 Zucchini, halved lengthwise and scored
• 2 tablespoons Extra Virgin Olive Oil
• Salt and Pepper, to taste
• 1 tablespoon Chopped Fresh Oregano
• 1 tablespoon Dried Herbs and Seasonings Mix

Creamy Pesto

• ¼ cup Prepared Pesto
• 6 oz. Nancy’s Organic Whole Milk Plain Yogurt
• Salt and Pepper, to taste

Salad Topping

• 1 cup Roma tomatoes roughly chopped
• 2 cups Bell Peppers, diced
• ¼ cup Italian Parsley leaves
• Salt and Pepper, to taste
• Microgreens, for garnish

Directions

1. 1. Heat the oven to 375 degrees and prepare a baking sheet with foil.
   2. Slice each zucchini lengthwise and score the cut surfaces with a crisscross pattern.
   3. Lay the scored zucchini face-up on the prepared baking sheet and brush with olive oil. Sprinkle the surfaces with salt, pepper, dried herbs and seasonings and chopped oregano.
   4. Place the seasoned zucchini into the oven and roast them for about 35 minutes, until the tops begin to brown.
   5. To make the creamy pesto, whisk together the prepared pesto, yogurt, salt and pepper. Chill until serving time.
   6. Remove the roasted zucchini from the oven and allow them to cool slightly before transferring them to a serving platter.
   7. Spoon the chopped tomatoes and diced bell peppers over the roasted zucchini. Sprinkle with parsley leaves, salt, pepper and microgreens.
   8. Serve with creamy pesto.