Cheesy Zucchini and Corn With Pesto Bread Topping

Recipe by Cookin-jo
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    cup white onion, small dice
  • 4
    small zucchini, sliced 1/4 inch
  • 2
    cups corn, cut fresh off cobs or 2 cups frozen corn
  • 13
    cup sweet red pepper, diced
  • 1
    garlic clove, minced
  • 1 12
    cups mozzarella cheese, shredded
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DIRECTIONS

  • 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.
  • 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.
  • Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
  • Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
  • Sprinkle remaining cheese over top and then the pesto bread cubes.
  • 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.
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