Transform your dinner routine with this mouthwatering Basil Pesto Zucchini and Tomato Bake. The combination of fresh vegetables and aromatic basil pesto creates a dish that’s not only delicious but also easy to make.
Basil Pesto Zucchini and Tomato Bake
- 3 medium-sized zucchinis, sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced zucchinis, halved cherry tomatoes, and basil pesto. Toss until the vegetables are well-coated.
- Transfer the mixture to a baking dish and spread it evenly.
- Sprinkle shredded mozzarella cheese over the top.
- Drizzle olive oil over the cheese and season with salt and pepper to taste.
- Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving.
Total time: 40 minutes
Yield: 4 servings
Nutritional Information: Calories per serving – 280, Protein – 12g, Carbohydrates – 15g, Fat – 20g