CHEESY ZUCCHINI AND CORN WITH PESTO BREAD TOPPING

Cheesy Zucchini and Corn With Pesto Bread Topping image

Provided by Cookin-jo

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

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3 tablespoons olive oil, divided
2 tablespoons pesto sauce, purchased (or your homemade)
3 cups bread, cubed small (or torn, use up your stale white or whole wheat, french, just not sweet bread)
1/4 cup white onion, small dice
4 small zucchini, sliced 1/4 inch
2 cups corn, cut fresh off cobs or 2 cups frozen corn
1/3 cup sweet red pepper, diced
1 garlic clove, minced
1 1/2 cups mozzarella cheese, shredded

Steps:

Set a large pan on medium heat. When pan is hot add 2 Tbsp olive oil and stir in the pesto. Add the bread cubes and toss. Take off heat and set aside.
In a large pan heat the remaining 1 Tbsp olive oil over medium heat. Add onion and sauté 3 minutes, or until just soft but not browning.
Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
Sprinkle remaining cheese over top and then the pesto bread cubes.
Bake at 350° for 10-15 minutes or until topping is crispy. You may need to finish by broiling for a few minutes, depending on your oven.

Nutrition Facts : Calories 401.3, Fat 21.7, SaturatedFat 7.3, Cholesterol 33.2, Sodium 468.7, Carbohydrate 40.8, Fiber 4.6, Sugar 7.2, Protein 15.7