Description
Zucchini Pesto Bakes is a delicious and easy vegetarian casserole featuring layers of fresh zucchini rounds smothered in vibrant pesto sauce and topped with a melty blend of Parmesan and mozzarella cheeses. Baked to golden perfection, this dish is perfect as a comforting side or a light main course.
Ingredients
Scale
Vegetables
- 4 medium zucchini, sliced into rounds
Sauce & Seasonings
- 1/2 cup pesto sauce (store-bought or homemade)
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Oils & Others
- 2 tbsp olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil or cooking spray to prevent sticking.
- Layer Zucchini Slices: Arrange 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 flavor.
- Add Pesto Sauce: Drizzle half of the pesto sauce over the zucchini slices, making sure to coat them evenly to infuse savory basil and garlic flavors.
- Sprinkle Cheese: Evenly sprinkle half of the grated Parmesan and shredded mozzarella cheeses over the pesto-coated zucchini layer to add richness and creaminess.
- Repeat Layers: Add another layer of zucchini slices, then spread the remaining pesto sauce on top. Follow by sprinkling the remaining Parmesan and mozzarella cheeses.
- Cover and Bake: Cover the baking dish with foil to trap moisture and bake for 20-25 minutes, or until the zucchini becomes tender and the cheese melts and bubbles.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 5-10 minutes until the top is golden brown and slightly crispy for added texture.
- Garnish and Serve: Garnish with fresh basil leaves if desired and serve hot. Enjoy your flavorful and cheesy Zucchini Pesto Bakes!
Notes
- This dish can be made with homemade pesto for a fresher taste or store-bought for convenience.
- Adjust red pepper flakes according to your heat preference or omit for a milder version.
- Use a mandoline slicer to ensure uniform zucchini slices for even baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a gluten-free version, ensure the pesto sauce is gluten-free.
