Sort ingredients
laine
QR Code
Listen
Pdf
Preheat oven to 450°F
Place the sliced zucchini on parchment-lined baking sheets and top each slice with a few teaspoons of grated Parmigiano Reggiano. Roast for 15-20 minutes or until the zucchini slices are golden brown.
Lower the heat to 375°F
Add ½ cup pesto and 1 cup ricotta to a bowl and mix well.
Add panko, pistachio, honey, olive oil, parsley, and salt to a bowl and mix well.
Tear the fresh mozzarella into small pieces
Grab a 9 by 9 baking dish and add ¼ of the pesto to the bottom of the dish.
Layer the ingredients in this order: zucchini, pesto-ricotta mixture, fresh mozzarella. Finish with fresh mozzarella and pistachio crumble
Bake for 25 to 30 minutes or until the mozzarella has melted and the pistachio crumble is golden brown.
To make the homemade pesto, add all the ingredients, except the olive oil, to a blender. Begin blending, adding the olive oil as you blend.