Zucchini Pesto Prosciutto Bake

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

This Zucchini Pesto Prosciutto Bake is an easy way to turn fresh zucchini into a simple side dish or one-pot dinner. Sliced zucchini is layered with pesto and prosciutto, then baked until tender and golden.

The pesto adds plenty of flavor while the prosciutto brings a salty bite that pairs well with the zucchini. Serve it warm from the oven alongside dinner or add some crusty bread to make it a light meal.

Check out all of my mini-recipe ideas here.

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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

1x2x3x

• ▢ 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!

Video

Notes

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