No amounts necessary for this recipe. Just cook what you have.
- baby zucchini or small summer squash, ends trimmed and sliced in half
- pesto (store bought or homemade)
- asparagus tips
- bread crumbs
- grated parmesan or pecorino
- pine nuts
Grease a baking dish with butter or olive oil. Place sliced zucchini cut-side up. Spread pesto on each half. Distribute asparagus tips evenly on top. Generously season with salt and pepper. Sprinkle top with bread crumbs and grated cheese. Bake 20-30 minutes or until vegetables are just tender and the top is crispy and brown. Serve immediately-