Zucchini Pesto Bakes
These Zucchini Pesto Bakes are a delicious and simple dish, combining the freshness of zucchini with the richness of mozzarella, prosciutto, and pesto. Layered and baked to perfection, this is an easy way to enjoy a cheesy, savory dish that’s both satisfying and healthy. Perfect for a light lunch or dinner, these individual servings are full of flavor and make a great option for a quick meal.
Ingredients
- 1 zucchini squash thinly sliced
- ½ cup pesto homemade or store-bought
- 1 large ball of mozzarella sliced
- 6 –8 slices prosciutto
- ¾ cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Thinly slice the zucchini and layer it at the bottom of each cocotte or ramekin.
- Add a slice of mozzarella, a slice of prosciutto, and a small dollop of pesto. Avoid using too much pesto to prevent excess moisture.
- Repeat the layering process until you reach the top of the dish.
- Finish with a sprinkle of grated parmesan and a bit more mozzarella on top.
- Bake covered for 20–25 minutes.
- Remove the lid and broil for 3–5 minutes, or until the top is golden and bubbling.
- Let cool slightly before serving. Enjoy!
Notes
- Use a mandoline for perfectly thin zucchini slices.
- Substitute prosciutto with ham or pancetta if needed.
- Great as a side for grilled meats or served with crusty bread for a full meal.
- Can be made ahead and baked when ready to serve.