Description
These Zucchini Pesto Bakes are a delicious and savory dish with layers of zucchini, mozzarella, prosciutto, and pesto, topped with parmesan for extra flavor.
Ingredients
Units
Scale
- 1 Zucchini squash, thinly sliced
- 1/2 cup Pesto (homemade or store-bought)
- 1 Large ball of mozzarella
- 6–8 Slices prosciutto
- 3/4 cup Grated parmesan
Instructions
- Preheat the oven to 375°F. Slice the zucchini and add a layer to the bottom of the cocottes.
- Add a slice of mozzarella, followed by a slice of prosciutto, and then a small dollop of pesto. Be careful not to add too much pesto to avoid excess liquid in the cocotte.
- Repeat the layers until the cocottes are filled. Top with grated parmesan and a little more mozzarella.
- Bake for 20-25 minutes with the top on. Remove and broil for an additional 3-5 minutes or until the top is nicely browned.
- Slice and enjoy!
Notes
- Feel free to use a store-bought pesto for convenience or make your own for extra freshness.
- For added flavor, you can sprinkle a bit of red pepper flakes on top before baking for a touch of heat.
- If you don’t have cocottes, this dish can be made in a baking dish or individual ramekins.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg