Zucchini, Tomato and Provolone Bake
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Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 8 as a side dish
Ingredients
- 1 lb. (about 4 small) zucchini squash
- 1/4 cup prepared pesto
- 1/4 tsp. freshly ground black pepper
- 1 cup panko breadcrumbs, divided
- 1 lb. plum tomatoes (about 5 medium), cut into 1/4-inch slices
- 8 slices Sargento® Sliced Reduced Sodium Provolone Cheese
Directions
Wash zucchini but do not dry. Cut crosswise into 1/4-inch thick slices; transfer to a microwave-safe casserole dish. Cover with lid. Cook in microwave oven 3 to 4 minutes or until crisp-tender. Drain in colander; rinse with cold water to stop cooking. Transfer to clean kitchen towel or paper towels to dry. Toss zucchini with pesto sauce and pepper.
Sprinkle 1/2 cup breadcrumbs in bottom of 8 or 9-inch baking dish. Spoon half of zucchini mixture evenly over crumbs. Arrange half of tomato slices over zucchini; top with 4 slices cheese. Repeat layering with remaining zucchini mixture, tomatoes, cheese and breadcrumbs.
Bake in a preheated 375°F 25 to 30 minutes or until golden brown.
Tips
- Pesto and panko brands vary in sodium content. Our nutrition information is based on Buitoni and Kikkoman brands.