Dairy Farmers of Canada

Zucchini, Corn and Red Pepper with Crispy Pesto Topping

Be the first to rate this

This is the Zucchini, Corn and Red Pepper with Crispy Pesto Topping recipe.

  • Prep: 10 min
  • Cooking: 10 min
Yields
Cook Mode (Keeps screen awake)
zucchini corn and red pepper with crispy pesto topping

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
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

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

Learn more about

Nutritional information

Per serving
Energy: 524 Calories
Protein: 18 g
Carbohydrate: 41 g
Fat: 32 g
(% DV*)
Calcium: 23 % / 296 mg