This individual zucchini pesto bake is a healthy and delicious dinner idea.
The Deets
This single-serve, one-pot dinner is exactly what you need for cozy evenings, especially as the weather cools down. Introducing my zucchini and pesto bakes with prosciutto and mozzarella—an easy yet indulgent meal that’s perfect for this time of year. Inspired by a dish I had in Italy last summer, where the flavors were so vibrant and comforting, I knew I had to recreate it at home. The combination of tender zucchini, fresh pesto, savory prosciutto, and melty mozzarella brings a touch of Italian warmth to any table, transforming simple ingredients into something special.
For this dish, I use a small cocotte, which is just the right size for a single serving, making it perfect for those times when you want something personalized and cozy. The cocotte bakes everything to perfection, allowing the layers to meld together beautifully. The zucchini becomes tender but retains a slight bite, the pesto infuses every layer with aromatic basil goodness, the prosciutto adds a rich, salty touch, and the mozzarella on top turns golden and bubbly as it bakes.
This dish is wonderful for a solo dinner, but it’s also easy to scale up if you’re having guests or want to impress friends with an individual Italian-inspired bake for each person. It’s simple yet elegant and doesn’t require much cleanup since everything is made in one pot. If you’re looking to bring a taste of Italy to your table without the fuss, these zucchini pesto bakes will hit the spot every time. If you enjoyed this recipe, leave a comment and let me know what you think! Check out all of my mini-recipe ideas here.
Zucchini pesto bakes
Equipment
- 2 Cocottes
Ingredients
- 1 Zucchini squash, thinly sliced
- 1/2 cup Pesto, homemade or storebought
- 1 Large ball of mozzarella
- 6-8 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!
