Name: Zucchini Pesto Bakes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium zucchinis (sliced into ½-inch rounds); ½ cup basil pesto (store-bought or homemade); 1 cup cherry tomatoes (halved); ¾ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 1 tablespoon olive oil; Salt and black pepper to taste; Fresh basil for garnish (optional)

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If you’re craving a cozy, flavor-packed dish that feels wonderfully indulgent yet is surprisingly light, look no further than these Zucchini Pesto Bakes. Slices of tender zucchini get smothered in herby, nutty pesto, layered with juicy cherry tomatoes, and blanketed in a bubbly duo of cheeses—all in just over half an hour! Whether served as a show-stealing side or as a main when paired with your favorite protein, this recipe brings Mediterranean-inspired comfort right to your kitchen, with every melt-in-your-mouth bite delivering on fresh, cheesy goodness.

Zucchini Pesto Bakes Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic of simple ingredients! Each component in these Zucchini Pesto Bakes has a role, adding vibrant color, rich flavor, or that irresistible melt. Here’s what to grab:

Zucchini: Opt for firm, medium zucchinis for best texture—they offer a delicate bite and soak up the pesto beautifully.
Basil pesto: Homemade or store-bought both work; this ingredient infuses everything with aromatic, nutty freshness.
Cherry tomatoes: Sliced in half, they soften in the oven, releasing sweet juices and a pop of color.
Shredded mozzarella cheese: Lends that gooey, stretchy, golden layer that makes every bake irresistible.
Grated Parmesan cheese: Adds a salty, savory note and helps the cheese topping brown to perfection.
Olive oil: A quick toss ensures zucchini slices roast up tender and flavorful.
Salt and black pepper: Essential for seasoning—don’t skip the black pepper for a faint kick!
Fresh basil for garnish (optional): Sprigs of basil add an extra hint of freshness and a pleasing finish.

How to Make Zucchini Pesto Bakes

Step 1: Prep the Oven and Baking Dish

Start by preheating your oven to 400°F (200°C). Take a moment to lightly grease your favorite baking dish with a touch of olive oil—this not only prevents sticking but also helps everything turn gorgeously golden at the edges.

Step 2: Slice and Season the Zucchini

Slice your zucchinis into generous ½-inch rounds. Toss them in a bowl with a tablespoon of olive oil, a sprinkle of salt, and a crack of black pepper. This quick seasoning ensures every bite is flavorful, and the olive oil helps them cook evenly.

Step 3: Layer the Ingredients

Arrange the seasoned zucchini rounds in your prepared baking dish. Overlap them slightly if needed—it’s perfectly fine, and actually helps the Zucchini Pesto Bakes stay juicy. Spread the vibrant basil pesto evenly across the zucchini so every slice gets its fair share. Scatter your halved cherry tomatoes across the pesto layer for color and sweetness.

Step 4: Add the Cheeses

Now for the melty magic: generously sprinkle shredded mozzarella over the entire dish, followed by a dusting of Parmesan cheese. The combination ensures a mix of creamy melt and that signature savory crust.

Step 5: Bake to Perfection

Slide your baking dish into the oven and let it bake for 20 to 25 minutes. You’ll know it’s ready when the cheese is melted and golden, and the zucchini is fork-tender. The kitchen will smell incredible! Let the Zucchini Pesto Bakes cool for about 5 minutes—just enough to set and make serving easy.

How to Serve Zucchini Pesto Bakes

Garnishes

Top off your Zucchini Pesto Bakes with a handful of fresh basil leaves for a burst of color and a breath of herbal aroma—nothing brightens up a cheesy bake quite like this final flourish.

Side Dishes

Love a full table? Serve these bakes alongside a crisp green salad, a bowl of quinoa, or even some toasted crusty bread. For a heartier meal, pair with grilled chicken or salmon—the flavors play beautifully together.

Creative Ways to Present

For gatherings, try making individual mini Zucchini Pesto Bakes in ramekins for a stunning plated appetizer. Or, alternate zucchini with yellow squash in the baking dish for a colorful twist that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply transfer them to an airtight container. They’ll keep happily in the fridge for up to three days, making them perfect for meal prep or next-day lunches.

Freezing

Zucchini can be a bit delicate when frozen and reheated, but these Zucchini Pesto Bakes can still be frozen—with a few notes. Let the bake cool completely, then transfer portions into freezer-safe containers. Try to use within a month for best texture.

Reheating

Pop chilled servings into the oven at 350°F (175°C) for 10 to 12 minutes. If reheating from frozen, allow to thaw overnight first for best results. The cheese will remelt beautifully and the zucchini will warm through without turning mushy.

FAQs

Can I use homemade pesto in Zucchini Pesto Bakes?

Absolutely! Homemade pesto adds wonderful freshness, and you can tweak the ingredients to your taste—think pine nuts, walnuts, or even a bit of spinach for added nutrients.

What proteins work well with this dish?

If you want to make these bakes a meal, add shredded rotisserie chicken or cooked chickpeas before baking. Either one soaks up the flavors and adds staying power.

Can I add other vegetables?

Yes, you can! Try mixing in yellow squash, thin eggplant slices, or even some wilted spinach for extra color and nutrients without much extra work.

Are Zucchini Pesto Bakes gluten-free?

They are! This recipe is naturally gluten-free, as it’s just vegetables, cheese, and pesto. Just be sure your store-bought pesto doesn’t contain breadcrumbs or gluten-based thickeners.

How can I make this vegan?

It’s easy to make a vegan version by using your favorite dairy-free cheeses and a vegan pesto. Look for pesto that skips the Parmesan or swap it for nutritional yeast for that cheesy flavor.

Final Thoughts

There’s just something so comforting and satisfying about Zucchini Pesto Bakes, and I can’t recommend trying them enough. Whether you’re already a zucchini fan or you’re looking to liven up your weeknight rotation, this dish brings a little Mediterranean magic to any table. I hope you love every bite as much as I do!

Zucchini Pesto Bakes Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

These Zucchini Pesto Bakes are a delightful combination of tender zucchini, flavorful basil pesto, juicy cherry tomatoes, and gooey cheeses, baked to perfection. A colorful and tasty dish that is perfect as a side or a main course.

Ingredients

Scale

Zucchini Pesto Bakes:

2 medium zucchinis (sliced into ½-inch rounds)
½ cup basil pesto (store-bought or homemade)
1 cup cherry tomatoes (halved)
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil
Salt and black pepper to taste
Fresh basil for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
Prepare zucchini: Toss the zucchini rounds with olive oil, salt, and black pepper, then layer them in the baking dish, slightly overlapping if needed.
Add toppings: Spread the pesto evenly over the zucchini slices, then top with cherry tomato halves. Sprinkle with shredded mozzarella and Parmesan cheese.
Bake: Bake for 20 to 25 minutes, or until the zucchini is tender and the cheese is melted and golden.
Serve: Let cool for 5 minutes before serving. Garnish with fresh basil if desired.