How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cheesy Zucchini and Corn With Pesto Bread Topping?

You need 9 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 2 tablespoons pesto sauce, purchased (or your homemade), 3 cups bread, cubed small (or torn, use up your stale white or whole wheat, french, just not sweet bread), ¼ cup white onion, small dice, and more.

Is Cheesy Zucchini and Corn With Pesto Bread Topping suitable as vegetarian?

Yes, Cheesy Zucchini and Corn With Pesto Bread Topping falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Cheesy Zucchini and Corn With Pesto Bread Topping?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesy Zucchini and Corn With Pesto Bread Topping Recipe

Name: Cheesy Zucchini and Corn With Pesto Bread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 2 tablespoons pesto sauce, purchased (or your homemade); 3 cups bread, cubed small (or torn, use up your stale white or whole wheat, french, just not sweet bread); ¼ cup white onion, small dice; 4 small zucchini, sliced 1/4 inch; 2 cups corn, cut fresh off cobs or 2 cups frozen corn; ⅓ cup sweet red pepper, diced; 1 garlic clove, minced; 1 ½ cups mozzarella cheese, shredded

Cheesy Zucchini and Corn With Pesto Bread Topping – a delicious recipe with olive oil, pesto sauce, bread, white onion, zucchini, corn. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

3 tablespoons olive oil, divided
2 tablespoons pesto sauce, purchased (or your homemade)
3 cups bread, cubed small (or torn, use up your stale white or whole wheat, french, just not sweet bread)
¼ cup white onion, small dice
4 small zucchini, sliced 1/4 inch
2 cups corn, cut fresh off cobs or 2 cups frozen corn
⅓ cup sweet red pepper, diced
1 garlic clove, minced
1 ½ cups mozzarella cheese, shredded

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
381 kcal
Category
Vegetarian

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Cheesy Zucchini and Corn With Pesto Bread Topping

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