Baked Potato, Tomato & Zucchini Pesto Casserole

Name: Baked Potato, Tomato & Zucchini Pesto Casserole
Prep time: 1 min
Cook time: 1 h
Yield: 4 servings
Ingredients: coarse salt and pepper, optional; ground black pepper, optional; 1 tablespoon extra-virgin olive oil; 3 tablespoons freshly grated or shredded Parmesan; 4 tablespoons pesto; 3 red potatoes, sliced 1/4 inch thick; 1/2 sweet onion, sliced; 2 medium organic tomatoes, sliced 1/4 inch thick; 1 medium yellow or green zucchini, sliced 1/4 inch thick

Ready: 60 min

Servings: 4 servings

Calories: 248.41

Ingredients

1 coarse salt and pepper, optional
2 ground black pepper, optional
3 1 tablespoon extra-virgin olive oil
4 3 tablespoons freshly grated or shredded Parmesan
5 4 tablespoons pesto
6 3 red potatoes, sliced 1/4 inch thick
7 1/2 sweet onion, sliced
8 2 medium organic tomatoes, sliced 1/4 inch thick
9 1 medium yellow or green zucchini, sliced 1/4 inch thick

Directions

1
Cover with foil and bake for 30 minutes. Uncover and bake for 20 additional minutes. Feel free to scatter additional Parmesan on top you deserve it!A pictorial for your viewing pleasure: Scatter sauteed onions
2
Layer the potatoes, tomatoes and zucchini and schmear on the pesto.Douse
3
Sprinkle with Parmesanand bakethen add more Parmesan. Who said that?

Nutrition per serving

248.41 Calories

33.83g Carbs

6.56g Protein

10.56g Fat

Allergens

milk egg fish tree nuts wheat peanuts

Baked Potato, Tomato & Zucchini Pesto Casserole

Directions

Nutrition per serving

Tags

Allergens