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

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

Bake this irresistible Cheesy Zucchini and Corn With Pesto Bread Topping at home. Made with olive oil, pesto sauce, bread and white onion. Easy step-by-…

This Cheesy Zucchini and Corn With Pesto Bread Topping relies on simple, everyday ingredients such as olive oil, divided, white onion, small dice, sweet red pepper, diced and garlic clove, minced. It comes together quickly and makes 4 servings, at about 381 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

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

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Quick Info

Servings
4 servings
Calories
381 kcal
Category
Vegetarian

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