Cheesy Zucchini and Corn With Pesto Bread Topping |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love zucchini corn and cheese together but the topping really makes this fantastic. Ingredients:
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. 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. 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. Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
4. Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
5. Sprinkle remaining cheese over top and then the pesto bread cubes.
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.
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