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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

    Average Rating:

    3 Total Reviews

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    • on August 03, 2013

      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].

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    • on April 26, 2009

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

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    • on July 13, 2007

      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.

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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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