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–+ servings

Zucchini Pesto Bakes

This Zucchini Pesto Prosciutto Bake layers zucchini, pesto, and prosciutto together in one cocotte and bakes everything until tender and golden.
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Equipment

  • 2 Cocottes

Ingredients

Serves 2 People
  • 1 zucchini squash, thinly sliced
  • 1/2 cup pesto, homemade or storebought (Recipe for that here)
  • 1 large ball of mozzarella
  • 8 slices prosciutto
  • 3/4 cup grated parmesan

Instructions 

  • Preheat oven to 375. Slice zucchini and add as a layer to the bottom of the cocotte. Add a slice of mozzarella, followed by a slice of prosciutto, and then a small dollop of pesto. Careful to not add too much pesto or you will have too much liquid in the cocotte.
  • Repeat with the layers until you get to the top. Add grated parmesan to the top, along with a little more mozzarella.
  • Bake for 20-25 min with the top on. Remove and broil for another 3-5 min or until top is nicely browned. Slice and enjoy!

Notes

Note: If you are making pesto from scratch, my recipe for that is here