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Marge Perry's A Sweet and Savory Life

Zucchini Pesto Stacks (A Now-and-Later Recipe)

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Zucchini Pesto Stacks

Whether you are cooking from your garden, the farmers’ market or the grocery store shelves, these stacks make use of the end-of-summer abundance of zucchini, ripe tomatoes and basil.

But this recipe is about more than just immediate gratification. It makes enough pesto to stash away for colder months: spoon it into ice cube trays to freeze, then transfer to a freezer bag. (Use the pesto on pasta or rice, of course, but also: throw a cube into soup or stew, smear it on bread or pizza dough, slide it under the skin of chicken, or crust fish with it.)

Print Recipe
 Zucchini Pesto Stacks
Servings 4
Servings 4
  1. Preheat the oven to 400 degrees. Coat a shallow baking sheet pan with cooking spray.
  2. Combine the basil and walnuts in the food processor and pulse; with the machine running, add the oil and water in a slow steady stream. Add the parmesan, pulse to combine and set aside.
  3. Lay the zucchini out in a single layer on the baking sheet and season with the salt. Sprinkle ¼ cup of the shredded mozzarella on the zucchini. Top with a tomato slice. Spread each tomato with about 1 teaspoon pesto and top with the remaining mozzarella.
  4. Bake until the cheese is melted and golden and the zucchini is fork tender, about 22 minutes.
Nutrition per serving:
225 calories 11g protein 3g fiber 17g fat 5g saturated fat 392mg sodium

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