By Lauren Denos: 1/18/2016 (Nutrition)


Tomato, Squash, Pesto Stacks

Pesto makes pretty much anything amazing. This is a great way to get some vegetables in and have it be delicious all at the same time. Serve this as as starter salad for dinner or with some grilled chicken for a great tasty meal. Plus it looks so elegant!

For the Pesto

  • 2 Cups basil loosely packed

  • 4 Large cloves of garlic

  • 4 Tbsp olive oil

  • 4 Tbsp sunflower seeds

  • 1/4 tsp salt

  • 4 Tbsp water

For the stacks

  • 1 Zucchini

  • 1 Crock neck squash

  • 3 Tomatoes

  • About 2 tsp of salt

  • About 1 tsp rosemary

  • About 1 tsp garlic powder

    Steps for the pesto

    If you have a food processor then you can use that and then you can leave the water out for a thicker pesto. Other wise use a blender. The pesto in the picture was a thicker style with no water, but even the blender variety will work great, it it just not as thick between layers.

    1. Toss all of the ingredients in the blender.

    2. Pulse the ingredients

    3. You will need to stop the blender a few times to press the mixture back down.

    4. If you want a smooth pesto then blend until smooth, otherwise you can judge when it is still a little chunky and use it that way.

    Steps for the stacks

    1. Slice the zucchini and crock neck squash and sprinkle with a little bit of salt.

    2. Heat up a pan with non stick spray over medium heat

    3. Lay the zucchini and crock neck squash in the pan so that they are not over lapping.

    4. Grill each side for about 3 minutes or until they are starting to brown and get soft

    5. Lightly dust all the cooked zucchini and crock neck squash with rosemary and garlic powder

    6. Slice up the tomatoes about 1/4 '' thick

    7. Layer the zucchini, crookneck squash, tomatoes and pesto. For presentation you can top with mozzarella or ricotta if you have no dairy allergies.

    Makes about 6 stacks at 134 Calories each.



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