Zucchini, Tomato and Provolone Bake

Zucchini, Tomato and Provolone Bake

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Sargento®

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Review (1)

Rate This Recipe
kidsaway
7

kidsaway

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 found the panko bread crumbs in the spice & baking needs section of our grocery store (they are japanese - which I didn't know and are a nice twist).

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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