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

September 11, 2016 By Marge Perry Leave a Comment

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
  • 1 cup basil leaves
  • 1/4 cup walnuts
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon water
  • 2 tablespoons grated parmesan
  • 2 medium zucchinin (about 20 ounces), sliced across on the diagonal
  • 1/4 teaspoon salt
  • 1 cup shredded part skim mozzarella, divided
  • 3 small tomatoes, about 16 ounces, cut in 1/4-inch slices
Servings 4
  • 1 cup basil leaves
  • 1/4 cup walnuts
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon water
  • 2 tablespoons grated parmesan
  • 2 medium zucchinin (about 20 ounces), sliced across on the diagonal
  • 1/4 teaspoon salt
  • 1 cup shredded part skim mozzarella, divided
  • 3 small tomatoes, about 16 ounces, cut in 1/4-inch slices
  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

Filed Under: Appetizers, Hors d'oeuvres and First Courses, Great for Gatherings, Recipes, Side Dishes, Vegetables

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

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