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🥒 Sunflower Zucchini Layers with Pesto Sauce

410 kcal · 45 min · 4 servings

Ingredients

• 800 g Zucchini
• 500 g Ricotta cheese
• 100 g Basil pesto
• 250 g Fresh mozzarella balls
• 50 g Parmesan (grated)
• 20 ml Olive oil
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Wash the zucchini and slice them into 3 mm thin rounds. Place them in a bowl, sprinkle with salt, and let them sit for 10 minutes to remove bitterness.
2. 2. Preheat the oven to 200 °C (392 °F) conventional heat.
3. 3. Dry the zucchini slices with a kitchen towel. Use a brush to coat the slices with some olive oil.
4. 4. Mix the ricotta with half of the pesto and season with pepper.
5. 5. Cut the mozzarella into small cubes.
6. 6. Place a layer of zucchini slices in a baking dish. Spread the cheese-pesto mixture over them, sprinkle mozzarella cubes on top, and repeat the layers until ingredients are used up. Finish with zucchini.
7. 7. Sprinkle the top layer with grated Parmesan. Bake the dish for 25 minutes in the oven until golden brown and bubbling.
8. 8. Take the baking dish out of the oven and let it rest for 5 minutes before serving.

Nutrition per serving

• kcal: 410
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 18 g