Baked Pesto Gratin

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I love pesto. The flavors of basil, olive oil, and parmesan are amazing on just about anything from sandwiches to pasta to…

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Baked Pesto Gratin! I made this yesterday evening when I was craving something with the warm comfort of mac ‘n cheese but with a healthier, veggie-packed punch.

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  • 1 zucchini, sliced
  • 3 cups sliced mushrooms
  • 3/4 carton extra firm tofu
  • 1-2 cups cooked pasta
  • Sundried tomatoes
  • Fresh basil
  • 1 cup Panko breadcrumbs
  • Parmesan cheese
  • Olive oil
  • Pesto (fresh if you have it)

Preheat oven to 375 degrees F. Meanwhile, add olive oil to a pan and sautee the zucchini, mushrooms. While those are cooking, drain excess liquid from the tofu container, cut into slices, and dry out on paper towels for 15 minutes. To prepare the topping, combine the Panko breadcrumbs with the fresh basil (sliced up), 5-6 sundried tomatoes (also sliced), a dash of olive oil, and a small scoop of pesto. Process in a food processor until all ingredients are well-combined. If the topping seems dry, you can add olive oil until it reaches your desired consistency!

Add the tofu to the pan with the zucchini and mushrooms to warm it up. Next, lightly oil the pan for the baking part. Once oiled, spread your pasta as the base layer. Next, layer in some of the zucchini, mushroom, and tofu mixture. Spread some pesto and a little cheese on this middle layer. Then add the remaining veggie mixture. Next, spread on your Panko breadcrumb topping. Sprinkle a little more cheese on top. Now, just pop it in the oven and bake for 15 minutes, broiling it on high for the last minute to turn the cheese a lovely golden color. ENJOY!

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