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
- Heat the oven to 375 degrees and prepare a baking sheet with foil.
- Slice each zucchini lengthwise and score the cut surfaces with a crisscross pattern.
- 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.
- Place the seasoned zucchini into the oven and roast them for about 35 minutes, until the tops begin to brown.
- To make the creamy pesto, whisk together the prepared pesto, yogurt, salt and pepper. Chill until serving time.
- Remove the roasted zucchini from the oven and allow them to cool slightly before transferring them to a serving platter.
- Spoon the chopped tomatoes and diced bell peppers over the roasted zucchini. Sprinkle with parsley leaves, salt, pepper and microgreens.
- Serve with creamy pesto.