Zucchini Pesto Cheese Recipe- American , Italian Special
If you’re looking for a dish that brings together the freshness of vegetables and the comfort of cheesy goodness, this zucchini pesto cheese bakes exactly that. Tender slices of zucchini are layered with vibrant basil pesto and rich melting cheese, then baked until the top is golden and bubbling. It serves beautifully as a light main course or as a standout vegetable side for pasta, chicken, or even a casual dinner. With its mix of Italian flair and comforting texture, it’s a recipe that’s both elegant and easy.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Zucchini Pesto Cheese Ingredients :
- 1 medium zucchini, chopped
- 1 cup fresh basil leaves
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 2-3 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
How to make Zucchini Pesto Cheese :
Cook the Zucchini:Steam or sauté the chopped zucchini until tender (about 5-7 minutes). Allow it to cool slightly.
Blend the Ingredients:In a food processor, combine the cooked zucchini, basil leaves, nutritional yeast, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. You may need to scrape down the sides occasionally.
Taste and Adjust:Taste the mixture and adjust the seasoning as needed. You can add more lemon juice for tanginess or more nutritional yeast for a cheesier flavor.
Serve:Transfer the zucchini pesto “cheese” to a serving bowl. It can be served immediately or refrigerated for a few hours to thicken.
Storage:Store leftovers in an airtight container in the refrigerator for up to a week.
Recipe Notes :
Slice the zucchini evenly so all pieces cook at the same rate and stay tender without turning mushy.
Use a good quality basil pesto—homemade or store-bought—to get the best flavour depth.
Choose cheeses that melt well (mozzarella, fontina, or a mix with a sharper cheese for contrast) for that pull and golden crust.
Bake uncovered so the cheese browns nicely; if the top browns too quickly, cover loosely with foil near the end.
Let the bake rest for a few minutes after removing from the oven so it sets slightly and slices cleanly.
