Cheesy Zucchini And Corn With Pesto Bread Topping

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil, divided
• 2 tablespoons pesto sauce, purchased (or your homemade)
• 3 cups bread, cubed small (or torn, use up your stale or whole wheat, french, just not sweet bread)
• 1/4 cup onion, small dice
• 4 small zucchini, sliced 1/4 inch
• 2 cups corn, cut fresh off cobs or 2 cups frozen corn
• 1/3 cup sweet red pepper, diced
• 1 garlic clove, minced
• 1 1/2 cups mozzarella cheese, shredded

Recipe

• 1 set a large pan on medium heat. when pan is hot add 2 tbsp olive oil and stir in the pesto. add the bread cubes and toss. take off heat and set aside.
• 2 in a large pan heat the remaining 1 tbsp olive oil over medium heat. add onion and sauté 3 minutes, or until just soft but not browning.
• 3 add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. salt and pepper to taste.
• 4 stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
• 5 sprinkle remaining cheese over top and then the pesto bread cubes.
• 6 bake at 350° for 10-15 minutes or until topping is crispy. you may need to finish by broiling for a few minutes, depending on your oven.