Bryant Terrys Oven Roasted Zucchini with Collard Peanut Pesto and Roasted Peanuts

Bryant Terry’s Oven-Roasted Zucchini with Collard-Peanut Pesto and Roasted Peanuts

Bryant Terry’s Oven-Roasted Zucchini with Collard-Peanut Pesto and Roasted Peanuts

By The Kitchn
Serves 8

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Details
  • Servings:   8
  • Calories:   256
  • Protein:   7g
  •  
  • Fiber:   4g
  • Sugar:   4g
  • Carb Total:   6g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   24g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 2 cups loosely packed stemmed, chopped collard leaves
  • 1/3 cup roasted peanuts
  • 3 tablespoons white miso paste
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice, plus more as needed
  • 1/2 cup olive oil, plus more as needed
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium zucchini (about 1 1/2 pounds total), cut into 1/2-inch dice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup chopped, roasted peanuts
Instructions

Bryant Terry’s Oven-Roasted Zucchini with Collard-Peanut Pesto and Roasted Peanuts serves 8 original recipe by The Kitchn.

View original preparation instructions

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