Zucchini, Tomato and Provolone Bake

Zucchini, Tomato and Provolone Bake

2

"Baking up bubbly and zesty in less than an hour, Sargento Sliced Reduced Sodium Provolone Cheese makes this casserole an easy treat."

Ingredients

45 m servings 92 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Wash zucchini but do not dry. Cut crosswise into 1/4-inch thick slices; transfer to a microwave-safe casserole dish. Cover with lid. Cook in microwave oven 3 to 4 minutes or until crisp-tender. Drain in colander; rinse with cold water to stop cooking. Transfer to clean kitchen towel or paper towels to dry. Toss zucchini with pesto sauce and pepper.
  2. Sprinkle 1/2 cup breadcrumbs in bottom of 8 or 9-inch baking dish. Spoon half of zucchini mixture evenly over crumbs. Arrange half of tomato slices over zucchini; top with 4 slices cheese. Repeat layering with remaining zucchini mixture, tomatoes, cheese and breadcrumbs.
  3. Bake in a preheated 375 degrees F 25 to 30 minutes or until golden brown.
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Footnotes

  • Helpful Tips: Pesto and panko brands vary in sodium content. Our nutrition information is based on Buitoni and Kikkoman brands.
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Reviews

2
  1. 2 Ratings

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I followed the recipe exactly like written and it was a little bland. It has great potential and I will try it again with more spices - oregano, basil and maybe even some italian seasoning. I ...

I used canned peeled tomatoes and I added spices like garlic powder and Italian seasoning. This would have been a bit better if I took the time to bake or pan fry breaded zucchini slices before ...