Cheesy Zucchini And Corn With Pesto Bread Topping

I love zucchini corn and cheese together but the topping really makes this fantastic. Adapted from the canadian dairy website.

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 saut 3 minutes , or until just soft but not browning.

Add zucchini , corn , red pepper and garlic and saut 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 350 for 10-15 minutes or until topping is crispy.

You may need to finish by broiling for a few minutes , depending on your oven.

olive oil, pesto sauce, bread, white onion, zucchini, corn, sweet red pepper, garlic clove, mozzarella cheese