Mighty Mom’s Meatless Monday: Kale Pesto Baked Zucchini

Kale Pesto Baked Zucchini

  • Prep/ Cooking Time: 15 minutes/45 minutes
  • Servings: Makes 2 servings
  • Storage: Serve immediately
  • Equipment: Large baking dish, large pan


  • 3-4 large organic zucchinis/courgettes
  • 2 large organic tomatoes, cut into small cubes
  • 1/2 cup gluten-free bread crumbs
  • fresh basil leaves for plating
  • Tagliatelle, quinoa, or wild rice to serve

Pesto Ingredients:

  • 2 leaves of organic kale
  • 1/2 cup loosely packed basil leaves
  • 1/3 cup mix of pine & brazil nuts (or just pine nuts if you prefer a more traditional taste)
  • 4 tablespoons extra virgin olive oil + extra for pan and drizzling on top
  • pinch of sea salt
  • 1 1/2 cloves of garlic
  • fresh cracked black pepper


  1. Preheat oven to 180 degrees C.
  2. Clean and dry the zucchini. Slice in half, lengthwise. Scoop out the soft inner flesh of the Zucchinis.(Keep the scooped out zucchini aside in a large mixing dish for later.)
  3. Oil the Zucchini’s and set them aside.
  4. To make the kale pesto, combine all the ingredients : kale, nuts, olive oil, sea salt, garlic in a food processor.
  5. Mix for a few minutes to form a pesto, being sure to stop, turn off the mixer and scrape down the edges halfway in between mixing.
  6. In a large mixing bowl, chop the zucchini flesh into small pieces add in diced tomatoes and kale pesto and mix with a wooden spoon to combine all the ingredients together. Season with extra salt and pepper if needed.
  7. Fill the tops of the zucchini’s with the mixture, sprinkle with bread crumbs and place in the oven for about 45 minutes.
  8. Serve with tagliatelle, quinoa, or wild rice.


Original Source of this recipe: pureella.com

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