Filed Under: broil, north-american, Side, Under 20 Mins, Vegetables

Zucchini, Corn & Red Pepper with Pesto

A delicious way to get your veggies in and enjoy a warm comfort meal at the same time

April 8th, 2012

Brought to you by the Dairy Farmers of Canada

Prep Time
15 minutes
Cook Time
10 minutes
  • 5 tablespoons butter
  • 2 tablespoons purchased or homemade basil pesto sauce
  • 3 cups torn or coarsely-chopped whole wheat bread
  • 4 small zucchini, cut in ¼-inch pieces
  • 2 cups fresh corn kernels (about 3 ears of corn)
  • ⅓ cup chopped red sweet pepper
  • 1 clove garlic, minced
  • 1 ½ cups grated mozzarella
  1. Melt 2 tbsp butter in a large saucepan; stir in pesto. Add bread and toss to coat. Set aside.

  2. Melt remaining butter in a large non-stick skillet 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.

  3. Transfer vegetables to a shallow ovenproof casserole and sprinkle cheese over top.

  4. Scatter buttered bread pieces over cheese. Broil 5 inches from grill for 4 minutes or until topping is crisp and golden brown.

Nutrients Per Serving

Energy: 524 kcal / 2200 kJ, Protein: 18 g, Carbohydrate: 41 g, Fat: 32 g, Calcium: 296 mg

Zucchini, Corn & Red Pepper with Pesto

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