Ingredients

The following ingredients have 1 Servings
  • 2 cup(s) Uncooked zucchini zucchini, summer squash, bell pepper or eggplant (cut into 8 thick slices)
  • 4 spray(s) Olive oil cooking spray
  • 1 pinch(es) Kosher salt
  • 0.25 cup(s) Canned cannellini beans rinsed, drained, mashed
  • 2 tsp(s) Reduced-fat pesto sauce
  • 1 tbsp(s) Grated Pecorino cheese divided
  • 0.5 tbsp(s) Fresh basil small leaves

Instruction

  • Coat vegetables with cooking spray and season with salt; grill until tender (or use leftover grilled vegetable slices).
  • Mash beans with pesto and 1 1/2 tsp cheese. Divide bean mixture between 6 vegetable slices; stack three vegetable rounds on top of each other to make two stacks (three veggies per stack). Top each stack with a remaining vegetable slice; sprinkle each stack with 3/4 tsp remaining cheese and some basil. Enjoy at room temperature or heat through.
  • Makes 1 serving.