Ingredients

The following ingredients have 6 Servings
  • 2-3 medium zucchini (sliced 1/2 inch thick)
  • 1 medium yellow zucchini (sliced 1/2 inch thick)
  • Fresh cilantro or basil or dill (chopped (or all 3) – use a lot)
  • 3 cups cheese (we used Sharp Cheddar)
  • 1/2 cup pesto
  • 1/2 large red onion (sliced)
  • 3 medium tomatoes (sliced)
  • Salt and pepper

Instruction

  • Preheat oven to 400. Grease or spray a 9×13 pan. Layer the bottom with sliced squash. Spread 1/2 the pesto over the sliced squash, 1/2 of the zucchini slices, 1 cup of cheese, red onion, 1/2 of the fresh herbs, and salt and pepper.
  • Repeat above step, ending with sliced tomatoes on top.
  • Place a large piece of foil over the pan to seal.
  • Bake at 400 for 35-40 minutes, until squash is tender but not overcooked (use a fork to test if it is soft, but do not over cook).
  • Remove foil; let sit for 10 minutes before serving.