Zucchini Pesto Bakes

If you’re looking for a dish that combines the goodness of veggies with the rich, herby flavor of pesto, look no further than these Zucchini Pesto Bakes. They’re light yet satisfying, and the perfect way to showcase zucchini in all its glory. Baked to perfection, these zucchini boats are stuffed with a vibrant pesto filling and topped with gooey cheese, creating the ultimate veggie-packed comfort food. Trust me, you’re going to love how fresh and delicious this feels!

Why You’ll Love Zucchini Pesto Bakes

This recipe is a game-changer. It’s perfect for a light dinner, a side dish, or even a make-ahead meal. Here’s why you’ll fall for it:

Versatile: You can customize these zucchini bakes to your heart’s content. Add chicken, tofu, or extra veggies to make them your own.

Budget-Friendly: Zucchini is inexpensive, and the pesto is made with simple ingredients you likely already have on hand. Plus, it’s a healthy option that won’t break the bank.

Quick and Easy: From start to finish, these zucchini pesto bakes come together quickly, making them perfect for a weeknight dinner when you’re short on time.

Customizable: You can swap out the cheese for a dairy-free version or adjust the pesto’s flavor profile to suit your tastes. Add some red pepper flakes for heat or more garlic for an extra punch.

Crowd-Pleasing: These little bakes are as pretty as they are delicious. Whether you’re feeding a family or serving a crowd, these are sure to impress!

Ingredients in Zucchini Pesto Bakes

Here’s what you’ll need to make these delicious zucchini pesto bakes:

Zucchini: The star of the dish. Choose firm, fresh zucchinis that will hold up to baking.

Pesto: A classic pesto made with basil, garlic, pine nuts, Parmesan, and olive oil. You can make your own or use store-bought for convenience.

Mozzarella Cheese: Melted mozzarella adds that creamy, cheesy layer that takes these bakes to the next level. Feel free to use fresh mozzarella for an extra indulgent touch.

Parmesan Cheese: A sprinkle of Parmesan provides a savory, nutty flavor that complements the pesto beautifully.

Breadcrumbs: For a crunchy topping, sprinkle breadcrumbs on top of the cheese before baking. They’ll crisp up to perfection in the oven.

Olive Oil: A drizzle of olive oil helps the zucchini soften and gives the dish a rich flavor.

Salt and Pepper: For seasoning, just a pinch of salt and pepper will do. Adjust to taste.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to make these flavorful zucchini pesto bakes:

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures even cooking and gives your zucchinis that perfect, tender texture.

Prepare the Zucchini: Slice the zucchinis in half lengthwise and scoop out the centers to create little boats. Lightly drizzle the zucchini halves with olive oil and season with salt and pepper.

Make the Pesto: If you’re making your own pesto, blend together fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth. You can also use a store-bought pesto if you’re in a pinch.

Assemble the Zucchini Boats: Spoon the pesto into each zucchini boat, filling them generously. Top each one with a handful of shredded mozzarella and a sprinkle of Parmesan. For extra crunch, sprinkle a bit of breadcrumbs on top.

Bake to Perfection: Place the zucchini boats on a baking sheet and bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.

Finishing Touches: Remove from the oven and let cool for a few minutes before serving. You can garnish with extra basil or a drizzle of olive oil for added flavor.

Serve and Enjoy: These zucchini pesto bakes are best served warm. They make a great main or side dish for any meal!

Nutrition Facts
Servings: 4
Calories per serving: 220
(put them as notes)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Zucchini Pesto Bakes

These zucchini pesto bakes are delicious on their own, but here are some ideas for pairing them with:

• Serve with a fresh side salad with lemon vinaigrette to add some brightness to the meal.
• Pair them with grilled chicken or a side of quinoa for a more substantial meal.
• These also go wonderfully with a side of roasted vegetables or sautéed greens.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• For extra flavor, add some crushed red pepper flakes to the pesto for a little kick.
• If you’re short on time, you can use pre-made pesto, which speeds up the prep process.
• Want a crispier topping? You can toast the breadcrumbs in a pan with a little olive oil before sprinkling them over the zucchini boats.
• Make it vegetarian by using a plant-based pesto and dairy-free cheese for a vegan-friendly option.

FAQ’s

1. Can I use other vegetables for this recipe?
Yes, you can use eggplant or bell peppers instead of zucchini if you prefer.

2. Can I make these ahead of time?
Absolutely! You can assemble the zucchini boats ahead of time and store them in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they’re chilled.

3. Can I freeze these zucchini pesto bakes?
Yes, you can freeze the assembled zucchini boats before baking. Just wrap them in plastic wrap and foil, then freeze. Bake them from frozen at 375°F for about 35-40 minutes.

4. How do I make homemade pesto?
To make your own pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth.

5. Can I use store-bought pesto?
Yes, store-bought pesto works perfectly if you’re short on time.

6. Can I use other cheeses?
Yes, you can use other cheeses like goat cheese or feta for a different flavor profile.

7. How do I know when the zucchini is done?
The zucchini is done when it’s tender but still holds its shape. You can test by piercing it with a fork.

8. Can I add protein to the dish?
You can add grilled chicken, ground turkey, or even some bacon crumbles for an extra protein boost.

9. Can I make this gluten-free?
Yes, you can use gluten-free breadcrumbs or skip the breadcrumbs entirely if you prefer.

10. What can I use as a substitute for pine nuts?
If you don’t have pine nuts, try walnuts, almonds, or cashews as a substitute in the pesto.

Conclusion

Zucchini pesto bakes are the perfect way to enjoy the fresh flavors of zucchini combined with the rich, aromatic goodness of pesto. They’re simple to make, delicious, and can be customized to suit any dietary needs. Whether you serve them as a side or make them the star of your meal, these bakes are sure to impress. Enjoy!

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