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Crispy Pesto Baked Zucchini

Serves: serves about 3 as a side
  • about 4 cups thinly sliced yellow & zucchini squash
  • ½ cup sliced yellow onion
  • ½ cup pesto
  • ½ cup plain canned tomato sauce
  • ⅓ cup panko bread crumbs
  • ¼ cup grated parmesan cheese
  • drizzle of olive oil
  • ¼ cup pine nuts or hemp seeds, toasted a little
  • 1 small garlic clove
  • juice & zest of 1 small lemon
  • pinch of red pepper flakes
  • a huge handful of basil
  • 3-4 tablespoons olive oil
  • salt & pepper, to taste
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. In a large bowl, toss together the zucchini, onions and enough pesto to coat.
  5. Brush a 9x12-inch baking dish with a little bit of olive oil, then coat the bottom with ½ cup tomato sauce. Add all of the squash/onion mixture and spread it into one even layer.
  6. 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).
  7. Remove from oven and let it cool & set for at least 20 minutes before slicing.
Make this vegan by omitting the cheese on top.

Make this gluten free by omitting the panko (or get gluten free panko)
This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Zucchini, Summer Squash, Basil,
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