crispy pesto baked zucchini
Crispy pesto baked zucchini is a condiment that serves 3. One serving contains 616 calories, 15g of protein, and 54g of fat. For $2.66 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 394 people were impressed by this recipe. A mixture of olive oil, tomato sauce, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Love & Lemons. With a spoonacular score of 85%, this dish is awesome. If you like this recipe, you might also like recipes such as Crispy Baked Pesto Chicken, Crispy Baked Zucchini Chips, and The Best Crispy Baked Zucchini Fries.
Servings: 3
Ingredients:
a huge handful of basil
1 small garlic clove
1/4 cup pine nuts or hemp seeds, toasted a little
juice & zest of 1 small lemon
drizzle of olive oil
3-4 tablespoons olive oil
1/3 cup panko bread crumbs
1/4 cup grated parmesan cheese
1/2 cup pesto
pinch of red pepper flakes
salt & pepper, to taste
1/2 cup plain canned tomato sauce
1/2 cup sliced yellow onion
about 4 cups thinly sliced yellow & zucchini squash
Equipment:
food processor
mandoline
oven
baking pan
broiler
Cooking instruction summary:
Preheat oven to 375 degrees F.Thinly slice your squash (use a mandoline, if you have one) and set it aside on a towel so some of the moisture dries out while you prep everything else. Slice your onion and set aside.Make the pesto by pulsing the nuts, garlic, lemon, and a pinch of red pepper flakes in a food processor. Add basil, pulse again. Then drizzle in the olive oil and pulse again. You want a chunky pesto for this dish. Taste and adjust seasonings, adding salt and pepper to taste.Brush a 9x12-inch baking dish with a little bit of olive oil, then coat the bottom with 1/2 cup tomato sauce. Add all of the pesto-ed squash and spread it into one even layer.Add panko, parmesan, a drizzle of olive oil and a few red pepper flakes. Bake until the zucchini is tender (but not mushy) and the top is crispy and lightly browned - about 25 minutes. (You can turn your broiler on for the last few minutes to help the crispy topping along).Remove from oven and let it cool & set for at least 20 minutes before slicing.
Step by step:
1. Preheat oven to 375 degrees F.Thinly slice your squash (use a mandoline, if you have one) and set it aside on a towel so some of the moisture dries out while you prep everything else. Slice your onion and set aside.Make the pesto by pulsing the nuts, garlic, lemon, and a pinch of red pepper flakes in a food processor.
2. Add basil, pulse again. Then drizzle in the olive oil and pulse again. You want a chunky pesto for this dish. Taste and adjust seasonings, adding salt and pepper to taste.
3. Brush a 9x12-inch baking dish with a little bit of olive oil, then coat the bottom with 1/2 cup tomato sauce.
4. Add all of the pesto-ed squash and spread it into one even layer.
5. Add panko, parmesan, a drizzle of olive oil and a few red pepper flakes.
6. Bake until the zucchini is tender (but not mushy) and the top is crispy and lightly browned - about 25 minutes. (You can turn your broiler on for the last few minutes to help the crispy topping along).
7. Remove from oven and let it cool & set for at least 20 minutes before slicing.
Nutrition Information:
covered percent of daily need
