Zucchini, Corn and Red Pepper with Crispy Pesto Topping
- Course Side Dishes
- Prep. Time 10 mins
- Cooking Time 10 mins
Preparation
What You Need
Instructions
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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 524 CaloriesProtein: 18 g
Carbohydrate: 41 g
Fat: 32 g
Calcium: 296 mg
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