<p>This delicious dish is perfect for using up the leftover summer produce from the garden!</p>
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Ingredients
- 1/3 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
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 4"x4" piece
- 209 Calories
- 17g Total Fat
- 6g Sat Fat
- 0g Trans Fat
- 29mg Cholesterol
- 837mg Sodium
- 5g Total Carb
- 2g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 10g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease 8×8 baking dish with a little of the pesto.
- Layer tomatoes, zucchini and squash in pan, slightly overlapping and brushing with pesto in between layers.
- Sprinkle with salt and pepper. Top with shredded Gruyere cheese.
- Bake at 375 for 45 minutes until bubbly and cheese is melted.
Freeze For Later Cooking Directions
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?
- Grease 8×8 baking pans with a little of the pesto.
- Layer tomatoes, zucchini and squash in pan, slightly overlapping and brushing with pesto in between layers.
- Sprinkle with salt and pepper. Top with shredded Gruyere cheese.
- Bake at 375 for 45 minutes until bubbly and cheese is melted.
- Let cool.
- Cover with foil, label & freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat for 30 minutes at 350 degrees.