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PhillyBaby
Our Wedding
Blogs I Love
Zucchini Basil Bake
There is nothing more depressing than losing a post. Oh wait, there is. It is even more depressing to lose a post that took you two hours to write, edit, and perfect.
To recap briefly so I can write out the whole recipe again:
1. I made an amazing zucchini bake for a party last weekend
2. You should really make it
3. It tastes flavorful and yummy, but is really good for you
4. I have been trying to eat well even when entertaining or being entertained, and this dish is the perfect compromise between healthy and enjoyable for guests.
5. The zucchini and fresh basil right now are so fresh and delicious. There is nothing better than in season produce.
6. This is one of those dishes that tastes even better the second day.
7. The crispy topping leaves the rest a surprise, as you can’t even tell that the goods underneath are bright green!
Zucchini Bake
Ingredients:
9 medium zucchini, washed, peeled, and cut into 1 inch chunks
1/2 cup light basil pesto (recipe below)
1/2 cup whole wheat panko
1/2 cup parmigiano reggiano
kosher salt & pepper to taste
Directions:
Steam the zucchini for 10-15 minutes before transferring to a blender or food processor. Blend on high until the zucchini becomes a mix between chunky and smooth. Season with kosher salt and pepper to taste. Preheat oven to 375 degrees. Transfer half the zucchini to a 13 x 9 baking dish. Add half of the pesto and half of the cheese. Top with the rest of the zucchini. Then add the rest of the pesto before sprinkling the remaining cheese and all the panko over the top. Cover with foil and bake for 30 minutes, then uncover and broil on high for 5 minutes until the top is brown and crispy. Enjoy!
Light Basil Pesto
Ingredients:
3 cups fresh basil
1/4 cup toasted pine nuts
4 tablespoons water
1 tablespoon olive oil
kosher salt & pepper to taste
*You can also add garlic and parmigiano reggiano, but I chose not to for this recipe.
Directions:
Blend all the ingredients in a blender or food processor until it forms a coarse paste.
And a few more wedding photos for your viewing:
All photos were taken by Marina & Yi Sun of LifeFusion Photography. If you missed yesterday’s shots, you can find them here.
I saw you had lost the post before. Did you write it in Ecto? That happens to me sometimes so I have learned to constantly hit the save button and double check to make sure everything is there before I hit publish
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Hi there! I just saw your comment on Hangry Pants and thought it was hilarious. I remember the sound of a dialing modem. My kids will never feel the anticipation of “waiting to get online!” Ha! Thanks for bringing me back to the early 90′s!
Also, you have some gorgeous wedding photos! I think I’ll snoop a little more on your blog!
-A
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Oh my gosh! Your wedding pictures are stunning – you were a beautiful bride
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Hooray for virgos!!!! Happy early bday to you too
This recipe sounds jammin. Squash and zuch are both so good right now- this is a great seasonal recipe.
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What a fantastic late summer recipe! Can’t wait to give it a try! I always have to many zucchini this time of year and this is the perfect way to put some of them to good (and tasty!) use!
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awww sabrina, they are amazing!!!
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Great recipe–I’m definitely going to try it!
I loooove your wedding photos, you look so gorgeous!
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It looks wonderful! I am sorry about the lost post. I hate that too!
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absolutely breathtaking pics! so beautiful
i totally need to try your zucchini dish.. mm!
have a wonderful night!
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Your photographs are fantastic – so unique and breathtaking! I am filing your zucchini recipe away in my head to try out – I love zucchini so so much and am so sad when it isn’t abundant and fresh!
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