Dairy Farmers of Canada

Zucchini, Corn and Red Pepper with Crispy Pesto Topping

This is the Zucchini, Corn and Red Pepper with Crispy Pesto Topping recipe.

  • Prep: 10 min
  • Cooking: 10 min
Yields
zucchini corn and red pepper with crispy pesto topping

Ingredients

  • 1/3 cup (80 mL) butter
  • 2 tbsp (30 mL) basil pesto sauce
  • 3 cups (750 mL) whole wheat bread coarsely-chopped
  • 4 small zucchini cut in 1/4-inch (6-mm) slices
  • 2 cups (500 mL) fresh corn kernels
  • 1/3 cup (80 mL) chopped red bell pepper
  • 1 large clove garlic minced
  • 1 1/2 cups (375 mL) grated Canadian Mozzarella cheese
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Preparation

Melt 2 tbsp (30 mL) butter in a large saucepan; stir in pesto. Add torn bread and toss to coat. Set aside.

Melt remaining 3 tbsp (45 mL) butter in a large non-stick frypan over medium-high heat until foamy. Add zucchini, corn, red pepper and garlic. Stir fry 5 minutes or until vegetables are tender. Add salt and pepper to taste. Transfer vegetables to a shallow ovenproof casserole and sprinkle cheese over top.

Scatter buttered bread pieces over cheese. Broil 5 inches (12 cm) from grill for 4 minutes or until topping is crisp and golden brown.

Variation:

Substitute sun-dried tomato pesto for basil pesto. Replace Canadian Mozzarella with Canadian Swiss cheese.

Tips

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Nutritional information

Per serving
Energy: 524 Calories
Protein: 18 g
Carbohydrate: 41 g
Fat: 32 g
(% DV*)
Calcium: 296 mg