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Baked Squash with Pesto Gratin

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Baked Squash with Pesto Gratin

Heather
The Cook
4 Servings
7 Ingredients
2 Comments

This delicious dish is perfect for using up the leftover summer produce from the garden!

4 Servings
7 Ingredients
2 Comments

Ingredients

  • ⅓ cups Pesto
  • 1 cup slice Tomato
  • 2 cups slice Zucchini
  • 2 cups slice Squash, Yellow
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 cup Gruyere Cheese, Shredded

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease 8×8 baking pans with a little of the pesto.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease 8×8 baking dish with a little of the pesto.
  2. Layer tomatoes, zucchini and squash in pan, slightly overlapping and brushing with pesto in between layers.
  3. Sprinkle with salt and pepper. Top with shredded Gruyere cheese.
  4. Bake at 375 for 45 minutes until bubbly and cheese is melted.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
4"x4" piece
Amount Per Serving
Calories
209
Total Fat
17g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
29mg
Sodium
837mg
Total Carbohydrates
5g
Fiber
2g
Sugar
3g
Protein
10g
WW Freestyle
7

2 Comments

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