Summer Tomato and Zucchini Bake with Basil Pesto
**This ingredient is available at Honey’s Farm Store, open Saturdays & Sundays year-round, 10am-4pm
Recipe by Rebecca Feldman, Honey’s Holistic Chef
Ingredients:
For the bake
2 medium zucchini or yellow squash**
3–4 large ripe tomatoes**
2 Tablespoons extra virgin olive oil**
2 cloves garlic, minced
½ teaspoon sea salt
Freshly ground black pepper
½ teaspoon dried oregano or Italian herbs
For the basil pesto
2 packed cups fresh basil
½ cup pumpkin seeds
1 small garlic clove
2 Tablespoons fresh lemon juice
⅓ cup extra virgin olive oil**
½ teaspoon sea salt, or to taste
For the almond herb topping
½ cup almond flour
1 Tablespoon olive oil**
½ teaspoon dried oregano
¼ cup grated cheese of choice (Chef Rebecca likes Chesapeake cheddar)**
Pinch of sea salt
Directions:
Preheat the oven to 400°F.
Slice the zucchini and tomatoes into roughly ½-inch rounds. Arrange them in alternating, slightly overlapping rows in a baking dish.
Drizzle with olive oil and sprinkle with garlic, salt, pepper and oregano. Bake uncovered for 25 minutes.
Meanwhile, blend the pesto ingredients until mostly smooth, adding a small splash of water if needed.
Mix the almond flour, olive oil, cheese, oregano, and salt until crumbly.
After 25 minutes, remove the vegetables from the oven. Sprinkle the almond herb topping over the vegetables and return to the oven for another 10–15 minutes, until the vegetables are tender and the topping is lightly golden.
Let rest for 5–10 minutes, then drizzle generously with the fresh basil pesto before serving. Finish a squeeze of lemon.