BABY ZUCCHINI, ASPARAGUS, AND PESTO GRATIN

No amounts necessary for this recipe. Just cook what you have.


- baby zucchini or small summer squash, ends trimmed and sliced in half

- salt

- pepper

- 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-

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