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Zucchini-Pesto Tart

(1)
  1 reviews
  • 10 min prep time
  • 30 min total time
  • 6 ingredients
  • 4 servings
  • Pinterest
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  • Save
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Make a simple and show-stopping zucchini tart with basil pesto and cheese.

Inspired Taste
July 6, 2012

Ingredients

1
can (13.2 oz) Pillsbury™ Simply® refrigerated rustic French bread
3
tablespoons basil pesto
2
zucchini, cut into 1/8-inch-thick slices
1/2
cup shredded Gruyère cheese (2 oz)
1
tablespoon olive oil
Salt and pepper to taste

Steps

  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
  • 2 Unroll dough on cookie sheet. Spread pesto evenly over dough. Arrange zucchini slices, slightly overlapping, over pesto. Top with cheese. Drizzle with oil. Lightly sprinkle with salt and pepper.
  • 3 Bake 15 to 20 minutes or until crust is golden brown and cheese is melted.
  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
  • 2 Unroll dough on cookie sheet. Spread pesto evenly over dough. Arrange zucchini slices, slightly overlapping, over pesto. Top with cheese. Drizzle with oil. Lightly sprinkle with salt and pepper.
  • 3 Bake 15 to 20 minutes or until crust is golden brown and cheese is melted.

Expert Tips

If you cannot find Gruyère cheese, substitute an Italian blend.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
429.9
% Daily Value
Total Fat
22.5g
35%
Saturated Fat
3.2g
16%
Cholesterol
19.4mg
6%
Sodium
761.8mg
32%
Total Carbohydrate
44.8g
15%
Dietary Fiber
0.7g
3%
Sugars
4.0g
Protein
13.8g
% Daily Value*:
Vitamin C
10.40%
10%
Calcium
22.30%
22%
Iron
17.70%
18%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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