Zucchini, Corn and Red Pepper with Crispy Pesto Topping
This is the Zucchini, Corn and Red Pepper with Crispy Pesto Topping recipe.
- Prep: 10 min
- Cooking: 10 min
Ingredients
- 1/3 cup (80 mL) butter
- 2 tbsp (30 mL) basil pesto sauce
- 3 cups (750 mL) whole wheat bread coarsely-chopped
- 4 small zucchini cut in 1/4-inch (6-mm) slices
- 2 cups (500 mL) fresh corn kernels
- 1/3 cup (80 mL) chopped red bell pepper
- 1 large clove garlic minced
- 1 1/2 cups (375 mL) grated Canadian Mozzarella cheese
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Preparation
Melt 2 tbsp (30 mL) butter in a large saucepan; stir in pesto. Add torn bread and toss to coat. Set aside.
Melt remaining 3 tbsp (45 mL) butter in a large non-stick frypan over medium-high heat until foamy. Add zucchini, corn, red pepper and garlic. Stir fry 5 minutes or until vegetables are tender. Add salt and pepper to taste. Transfer vegetables to a shallow ovenproof casserole and sprinkle cheese over top.
Scatter buttered bread pieces over cheese. Broil 5 inches (12 cm) from grill for 4 minutes or until topping is crisp and golden brown.
Variation:
Substitute sun-dried tomato pesto for basil pesto. Replace Canadian Mozzarella with Canadian Swiss cheese.
Tips
Nutritional information
Per serving| Energy: | 524 Calories |
| Protein: | 18 g |
| Carbohydrate: | 41 g |
| Fat: | 32 g |
| (% DV*) | |
|---|---|
| Calcium: | 23 % / 296 mg |
