Description
A delicious and easy-to-make Zucchini Pesto Bake featuring layers of fresh zucchini slices smothered in flavorful pesto sauce, topped with melted Parmesan and mozzarella cheeses. Baked to golden perfection, this dish is perfect as a side or a light vegetarian main course.
Ingredients
Scale
Zucchini Layer
- 4 medium zucchini, sliced into rounds
- Salt and pepper to taste
- 1/4 tsp garlic powder
- 2 tbsp olive oil (for greasing and drizzling)
Sauce and Cheese
- 1/2 cup pesto sauce (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Optional Garnish
- 1/4 tsp red pepper flakes (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil or cooking spray to prevent sticking during baking.
- Arrange zucchini: Lay the zucchini slices in a single layer at the bottom of the prepared baking dish. Season evenly with salt, pepper, and garlic powder to enhance the flavor.
- Add pesto sauce: Drizzle half of the pesto sauce over the zucchini slices, making sure each piece is coated evenly for maximum taste.
- Add cheese layers: Sprinkle half of the grated Parmesan and shredded mozzarella cheeses over the pesto-coated zucchini layer to add rich, melty cheese flavor.
- Repeat layering: Create a second layer by arranging the remaining zucchini slices. Top them with the remaining pesto sauce followed by the remaining Parmesan and mozzarella cheeses.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Finish baking uncovered: Remove the foil and bake for an additional 5-10 minutes. This will allow the top to become golden and slightly crispy, adding a delicious texture contrast.
- Garnish and serve: Optionally, garnish with fresh basil leaves and a sprinkle of red pepper flakes if you like a little heat. Serve hot and enjoy your flavorful Zucchini Pesto Bakes!
Notes
- You can use store-bought pesto for convenience or homemade pesto for a fresher taste.
- Add red pepper flakes to the pesto layer for a spicy kick if desired.
- Make sure to slice zucchini evenly for uniform cooking.
- This dish pairs well with grilled meats or can be served as a vegetarian main with a side salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
