Baked Summer Squash and Tomatoes with Pesto
Ingredients
1⁄3 cup basil pesto
1 large or 2 small zucchini, thinly sliced
1 large or 2 small yellow summer squash, thinly sliced
2 medium tomatoes, chopped, or 2 handfuls small tomatoes, halved
Salt and pepper
1 cup gruyere cheese, shredded or thinly sliced
Instructions
1. Heat oven to 375*F. Grease 3 quart baking dish with 1 tablespoon pesto. (A brush works well for this.) Layer zucchini and yellow squash slices in baking dish. Spread tomato pieces evenly over squash then top with remaining pesto. Season with salt and pepper.
2. Layer or sprinkle cheese evenly over vegetables.
3. Bake 45 minutes or until vegetables are bubbling and cheese is golden brown.
Comments
This recipe is from Bless Her Heart. Art really enjoyed it but, for me, it was lacking something. It turned out pretty watery due to the vegetables and I wish that it hadn’t been so wet. Maybe it would benefit from some pre-roasting of the vegetables? The flavors were great, the texture just didn’t hold up very well.
Shown here with a Philly Cheesesteak.
Internet - Bless Her Heart