Crispy Pesto Baked Zucchini

 

This has been one of my go-to dishes this summer (or at least a few variations of it). Like many recipes, this started out more complicated – each time I made it, it became more and more simple. This,...

What you will need

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

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

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