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Zucchini, Tomato and Provolone Bake

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INGREDIENTS

  • 1 lb. (about 4 small) zucchini squash
  • 1/4 cup prepared pesto
  • 1/4 tsp. freshly ground black pepper
  • 1 cup panko breadcrumbs, divided
 

DIRECTIONS

  • 1

    Wash zucchini but do not dry. Cut crosswise into 1/4-inch thick slices; transfer to a microwave-safe casserole dish. Cover with lid. Cook in microwave oven 3 to 4 minutes or until crisp-tender. Drain in colander; rinse with cold water to stop cooking. Transfer to clean kitchen towel or paper towels to dry. Toss zucchini with pesto sauce and pepper.

  • 2

    Sprinkle 1/2 cup breadcrumbs in bottom of 8 or 9-inch baking dish. Spoon half of zucchini mixture evenly over crumbs. Arrange half of tomato slices over zucchini; top with 4 slices cheese. Repeat layering with remaining zucchini mixture, tomatoes, cheese and breadcrumbs.

  • 3

    Bake in a preheated 375°F 25 to 30 minutes or until golden brown.

Zucchini, Tomato and Provolone Bake
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 8 as a side dish

HELPFUL HINTS

  • Pesto and panko brands vary in sodium content. Our nutrition information is based on Buitoni and Kikkoman brands.
 

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See Nutrition Facts

Serves: 8 as a side dish

Amount Per Serving

Calories 173

Total Fat 8.6g

Saturated Fat 4.2g

Trans Fat 1.5g

Polyunsaturated Fat 0.3g

Cholesterol 17mg

Sodium 281mg

Carbohydrates 15g

Protein 9g

Dietary Fiber 2g

Vitamin A 85%

Vitamin C 27%

Calcium 199%

Iron 2%