Description
These Zucchini Pesto Bakes are a delightful way to enjoy the freshness of zucchini paired with the bold flavors of basil pesto and melted cheese. Perfect as a side dish or vegetarian main, this Mediterranean-inspired recipe is easy to make and bursting with flavor.
Ingredients
Scale
Zucchini Pesto Bakes:
- 3 medium zucchinis, sliced into 1/4-inch thick rounds
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.
- Prepare the zucchini: In a large bowl, toss the zucchini slices with olive oil, salt, and pepper. Arrange them in a single layer in the baking dish.
- Add pesto and toppings: Spread a small spoonful of pesto over each zucchini slice. Top with halved cherry tomatoes, then sprinkle with mozzarella and Parmesan cheese.
- Bake: Bake for 15–18 minutes or until the zucchini is tender and the cheese is melted and bubbly. Broil for 1–2 minutes for a golden top if desired.
- Serve: Garnish with fresh basil leaves before serving.
Notes
- Serve as a side dish, appetizer, or vegetarian main.
- You can also layer the ingredients in a small casserole dish for a stacked bake.
- Add a sprinkle of red pepper flakes for a little heat.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
