Squash Parmigiana with Basil Pesto
Ingredients
- 2 tbsps olive oil
- 4 medium squash (such as zucchini or yellow squash), sliced into 1/4-inch rounds
- 1 cup basil pesto (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish (11 ¾” x 7 ½” or similar size) with olive oil.
- Arrange a single layer of squash slices at the bottom of the baking dish, slightly overlapping them (use about half the zucchini for this layer). Spread a generous layer of basil pesto (½ cup) evenly over the squash slices. Sprinkle half the amount of shredded mozzarella cheese and grated Parmesan cheese over the pesto layer.
- Repeat the layers of squash, pesto, and cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30-40 minutes, until zucchini are soft when pierced with a fork.
- After 30-40 minutes, remove the foil and continue baking for an additional 5- 10 minutes, or until the cheese is golden and bubbly.
- Once done, remove the squash Parmigiana from the oven and let it cool for a few minutes before serving.
Nutrition
Calories: 404kcalCarbohydrates: 11gProtein: 17gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 47mgSodium: 915mgPotassium: 401mgFiber: 2gSugar: 5gVitamin A: 1491IUVitamin C: 22mgCalcium: 422mgIron: 1mg
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