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    You are in: Home / Recipes / Cheesy Zucchini and Corn With Pesto Bread Topping Recipe
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    Cheesy Zucchini and Corn With Pesto Bread Topping

    1/1 Photo of Cheesy Zucchini and Corn With Pesto Bread Topping

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Cookin-jo's Note:

    I love zucchini corn and cheese together but the topping really makes this fantastic. Adapted from the Canadian dairy website.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tablespoons olive oil, divided
    • 2 tablespoons pesto sauce, purchased (or your homemade)
    • 3 cups bread, cubed small (or torn, use up your stale white or whole wheat, french, just not sweet bread)
    • 1/4 cup white onion, small dice
    • 4 small zucchini, sliced 1/4 inch
    • 2 cups corn, cut fresh off cobs or 2 cups frozen corn
    • 1/3 cup sweet red pepper, diced
    • 1 garlic clove, minced
    • 1 1/2 cups mozzarella cheese, shredded

    Directions:

    1. 1
      Set a large pan on medium heat. When pan is hot add 2 Tbsp olive oil and stir in the pesto. Add the bread cubes and toss. Take off heat and set aside.
    2. 2
      In a large pan heat the remaining 1 Tbsp olive oil over medium heat. Add onion and sauté 3 minutes, or until just soft but not browning.
    3. 3
      Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
    4. 4
      Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
    5. 5
      Sprinkle remaining cheese over top and then the pesto bread cubes.
    6. 6
      Bake at 350° for 10-15 minutes or until topping is crispy. You may need to finish by broiling for a few minutes, depending on your oven.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on August 03, 2013

      55

      I loved the idea of pesto croutons. The corn and zucchini alone were so yummy I felt the cheese could be optional in this dish, or maybe cut back by half (personal preference). A wonderful summer dish, thank you for sharing Cookin-jo. [Made for Name That Ingredient].

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2009

      55

      I loved this. I paired it with the recipe for Tivoli's Cilantro Grilled Chicken Breast recipe (#216627).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2007

      55

      A 10 star recipe. The ease, the taste, the ingredients all speak of a total melt down of goodness. The "croutons" with the pesto is so delicious~I just didn't know what to eat first. A wonderful side dish, or one to eat all by itself. I followed this exactly, except I didn't have pesto. So I found Basil Pesto, and made this with the rest of the dish. I had a frozen mixture of corn, peppers, and some kidney beans, so I threw that in, since it had the ingredients. Topped with shredded mozzarella cheese, and bread. Total comfort! Thanks, cookin-jo! Will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheesy Zucchini and Corn With Pesto Bread Topping

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 401.3
     
    Calories from Fat 195
    48%
    Total Fat 21.6 g
    33%
    Saturated Fat 7.3 g
    36%
    Cholesterol 33.1 mg
    11%
    Sodium 468.7 mg
    19%
    Total Carbohydrate 40.7 g
    13%
    Dietary Fiber 4.6 g
    18%
    Sugars 7.1 g
    28%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    pesto sauce

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