Description
Zucchini Pesto Bakes are a healthy and delicious dish featuring thinly sliced zucchini layered with a savory pesto sauce, cheese, and baked to perfection. It’s a flavorful, low-carb alternative to traditional pasta dishes.
Ingredients
Scale
- 4 medium zucchinis, sliced into thin rounds
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Arrange the zucchini slices in a single layer at the bottom of the dish.
- Spread a thin layer of pesto sauce over the zucchini slices.
- Top with a sprinkle of mozzarella and Parmesan cheese.
- Repeat the layers of zucchini, pesto, and cheese until all ingredients are used, finishing with a layer of cheese on top.
- Season with salt and pepper.
- Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
- Garnish with fresh basil leaves, if desired, and serve hot.
Notes
- For a vegan version, use dairy-free cheese and a plant-based pesto sauce.
- If you prefer a crispy top, broil for the last 2-3 minutes of baking.
- This dish can be served as a side or a main dish when paired with a protein like grilled chicken or fish.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
Keywords: zucchini, pesto, baked zucchini, zucchini bake, healthy recipe, low carb, vegetarian