Later this summer when you’re either digging zucchini baseball bats out of the garden, or receiving them from friends, you’ll be glad to have this recipe. It’s really easy to make, and it also makes use of pesto, which I always have a lot of in the summertime. Luckily I still had some in the freezer from last year when I made this.
Zucchini pesto bake
adapted slightly from Beaverdale Living magazine
1 pound zucchini (I used 3 medium ones)
1/4 cup pesto
1/4 teaspoon black pepper
1 cup panko breadcrumbs
1 pound plum tomatoes
10 slices provolone cheese
Slice both the zucchini and the tomatoes into 1/4-inch slices lengthwise. Microwave the zucchini in a covered dish for four minutes. Pat them dry in a few paper towels.
Spread the zucchini slices with the pesto until they’re covered on all sides.
In a small casserole dish, layer half the breadcrumbs, then half the zucchini, half the tomatoes, and half the cheese slices. I had to tear one of the slices in half to cover it properly.
Then add another layer of zucchini, tomatoes and cheese, and top with the rest of the breadcrumbs.
Bake in a 375 degree oven, uncovered for 30 minutes.