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)
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.
Notes
- Add cooked quinoa or shredded chicken to make it a complete meal.
- You can also use a mix of zucchini and yellow squash for color and variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
