Zucchini, Tomato and Provolone Bake
This delicious, low-sodium side dish can also be served as a hearty, meatless main dish. A wonderful dish for using the summer's garden bounty of zucchini, too!
1 pound (about 4 small) zucchini squash
1/4 cup prepared basil pesto
1/4 teaspoon freshly ground black pepper
1 cup panko bread crumbs - divided use
1 pound plum tomatoes (about 5 medium), cut into 1/4-inch slices
8 slices Sargento Sliced Reduced Sodium Provolone Cheese
- Wash zucchini but do not dry. Cut crosswise into 1/4-inch thick slices; transfer to a microwave-safe casserole dish. Cover with lid. Cook in microwave oven three to four minutes or until crisp-tender. Drain in colander; rinse with cold water to stop cooking. Transfer to clean kitchen towel or paper towels to dry. Toss zucchini with pesto sauce and pepper.
- Sprinkle 1/2 cup bread crumbs in bottom of 8 or 9-inch baking dish. Spoon half of zucchini mixture evenly over crumbs. Arrange half of tomato slices over zucchini; top with four slices cheese. Repeat layering with remaining zucchini mixture, tomatoes, cheese and bread crumbs.
- Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes or until golden brown.
Makes 8 (side-dish) servings.
- Pesto and panko brands vary in sodium content. This nutrition information is based on Buitoni and Kikkoman brands.
- Try ladling warm marinara sauce over individual servings for a delicious main dish.
- If preferred, regular provolone cheese can be used.
Nutritional Information Per Serving (1/8 of recipe): Calories 182; Protein 10g; Carbohydrates 14g; Dietary Fiber 2g; Total Fat 9.8g; Saturated Fat 4.4g; Monounsaturated Fat 3.7g; Polyunsaturated Fat 0.5g; Cholesterol 18 mg; Vitamin A 87RE; Vitamin C 27mg; Calcium 229mg; Iron 2mg; Sodium 268mg
Recipe and photograph provided courtesy of www.sargento.com; through ARA Content