45 minutes
A delightful medley of golden roasted zucchini paired with a rich collard-peanut pesto.
Zucchini, cut into 1/2-inch dice
0 lb
tablespoons
teaspoons
Collard Leaves, loosely packed, stemmed, chopped
cups
Roasted Peanuts
cups
tablespoons
teaspoons
tablespoons
cups
to taste
to taste
1. Prepare and Roast Zucchini
Preheat your oven to a temperature between 375°F and 425°F. Cut the zucchini into 1/2-inch dice. Place the diced zucchini in a bowl, drizzle with 1 tablespoon of extra-virgin olive oil, and sprinkle with 1/2 teaspoon of kosher salt. Toss well and spread in a single layer on a baking sheet. Roast for about 25 to 30 minutes, stirring occasionally, until tender and golden brown.
2. Prepare Collard-Peanut Pesto
While the zucchini is roasting, prepare the pesto. Combine the chopped collard leaves, roasted peanuts, white miso paste, minced garlic, and lemon juice in a food processor. Pulse until finely chopped and well-blended. With the processor running, slowly drizzle in 1/2 cup of olive oil until the mixture is smooth and spreadable. Season with kosher salt and freshly ground black pepper to taste. Adjust seasoning with more lemon juice if needed.
3. Serve
Transfer the roasted zucchini to a serving bowl. Add generous dollops of the collard-peanut pesto on top and serve. Enjoy!
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