Gluten-Free Zucchini with Pesto, Tomato, and Gouda: A simple, flavorful, delicious, and healthy side dish!
This Zucchini with Pesto, Tomato, and Gouda (or other cheese) Recipe will yield a delicious dish that is essentially a pesto pizza made without a pizza crust, where the zucchini takes on the role of the crust. Simple variations abound. This is bound to be a recipe you will like, especially if you are a fan of zucchini and/or pesto.
We tend to bake these for dinner somewhat frequently during the summer months, when the ingredients are in-season. All the ingredients are gluten-free of course, and this dish does not take long to prepare. It makes for a good gluten-free main course, or gluten-free side dish, just by varying the portions served with a meal.
Text Version of Gluten-Free Recipe
Ingredients
Zucchinis
Tomatoes
Gouda, Parmesan, or other favorite cheese(s)
Pesto or Pizza Sauce
Directions
Basically, start out with some young fresh zucchinis. Smaller ones work best, since they are tender and the seeds are not too developed, plus their size is just right for splitting lengthwise in half (as the one in the picture was done) while not producing overly thick pieces.
Place the zucchini on a baking sheet that has been covered with foil and cooking spray. If the zucchini want to roll over, just trip a bit off the rounded side to make a flat spot to prevent rolling. Then, spread a bit of pesto (we used garlic and walnut with sun-dried tomato pesto) over the surface of each zucchini. Add some thinly sliced tomato over that, and then some thinly sliced cheese (in our case, Gouda).
Bake in a 400-degree oven for about 30 minutes (will vary based on the size of zucchini, etc - if thick zucchini, you'll probably want to lower oven temperature and bake longer so as not to burn cheese). Remove and serve warm.
Authors Comments
Mike: I find this gluten-free recipe to be plenty satisfying as a main dish in a meal. And, it should be rather healthy in its vegetarian state.
