1. Preheat oven to 375. in a food processor, combine the pesto, benas, and 2 tablespoons of the olive oil and blend until smooth. Add the broth and process until well blended. Set aside.
Spread about 2/3rds of the bread cubes in the bottom of a lightly oiled gratin or baking dish and layer half of the zucchini slices on top. Season with the salt and pepper to taste. Spoon about half of the pesto sauce onto the zuchinni and top with half of the tomato slices. Sprinkl the chopped roasted red pepper over the tomato slices and season with salt and pepper. Top with a layer of the remaining zucchini slices. Season with salt and pepper and top with the remaining pesto, followed by the remaining tomato slices. Season with salt and pepper to taste. Top with the remaining bread and drizzle with the remaining 1 tablespoon of olive oil. Cover tightly and bake until the vegetables are tender and bubbly , about 30 minutes.
Remove the lid and bake until the top is slightly browned, about 10 minutes.
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 384 (38%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 0mg||0 %|
|Sodium 1737.2mg||60 %|
|Potassium 795.3mg||21 %|
|Total Carbohydrate 134.3g||39 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 126.4g|
|Protein 28.7g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1022
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