VEGETARIAN ZUCCHINI PESTO PARM, for my eggplant haters and lovers! Serves 6 Ingredients 4 zucchini sliced thin lengthwise ⅔ cup grated Parmigiano Reggiano ¾ cups of pesto (store-bought or homemade) 1 cup ricotta ⅓ cup panko bread crumbs ⅓ cup pistachios, finely chopped 1 tbsp honey 2 tbsp olive oil 2 tbsp fresh parsley, chopped ½ tsp salt 10 ounces fresh mozzarella torn into small pieces -Preheat oven to 450°F -Place the sliced zucchini on parchment-lined baking sheets and top each slice with a few teaspoons of grated Parmigiano Reggiano. Roast for 15-20 minutes or until the zucchini slices are golden brown. -Lower the heat to 375°F -Add ½ cup pesto and 1 cup ricotta to a bowl and mix well. -Add panko, pistachio, honey, olive oil, parsley, and salt to a bowl and mix well. -Tear the fresh mozzarella into small pieces -Grab a 9 by 9 baking dish and add ¼ of the pesto to the bottom of the dish. -Layer the ingredients in this order: zucchini, pesto-ricotta mixture, fresh mozzarella. -Finish with fresh mozzarella and pistachio crumble -Bake for 25 to 30 minutes or until the mozzarella has melted and the pistachio crumble is golden brown. Homemade Pesto Ingredients: 3 garlic cloves, ½ cup pignoli nuts 4 cups basil ½ tsp salt ½ cup grated pecorino Romano zest of one lemon juice of ½ lemon ¾ cup olive oil To a blender, add all the ingredients, except the olive oil. Begin blending, adding the olive oil as you blend. #vegeterian #easyrecipe #vegetariandinner #lowcarb #meatlessmonday