Ingredients:
3 tablespoons olive oil, divided
2 tablespoons pesto sauce, purchased ( or your homemade)
3 cups bread, cubed small ( or torn, use up your stale white or whole wheat, french, just not sweet bread)
1/4 cup white onions, small dice
4 small zucchini, sliced 1/4 inch
2 cups corn, cut fresh off cobs or 2 cups frozen corn
1/3 cup sweet red peppers, diced
1 garlic cloves, minced
1 1/2 cups mozzarella cheese, shredded
Directions:
Set a large pan on medium heat. When pan is hot add 2 Tbsp olive oil and stir in the pesto. Add the bread cubes and toss. Take off heat and set aside.
In a large pan heat the remaining 1 Tbsp olive oil over medium heat. Add onion and saute 3 minutes, or until just soft but not browning.
Add zucchini, corn, red pepper and garlic and saute about 5 minutes or until vegetables are soft. Salt and pepper to taste.
Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
Sprinkle remaining cheese over top and then the pesto bread cubes.
Bake at 350F for 10-15 minutes or until topping is crispy. You may need to finish by broiling for a few minutes, depending on your oven.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.