Vegetarian Pesto Bake with Seasonal Veggies

Chosen Team

Take advantage of those fresh summer veggies with this tasty pesto bake. We tossed tomatoes and summer squash with some pesto and mozzarella cheese and baked it to perfection. We used freshly picked basil and our Organic Chosen Blend of avocado, coconut and safflower oil for the pesto. This is a must-try vegetarian pesto recipe for the summer.

Vegetarian Pesto


Pesto Veggie Bake


Author Chosen Foods


For the pesto:

For the veggie bake:

  • 7 small roma tomatoes
  • 3 large yellow squash
  • 3 large zucchini
  • 5 oz. shredded organic mozzarella
  • Herbs de provence
  • Sea salt & black pepper


For the pesto:

  1. Prepare the pesto by adding the basil, garlic, pine nuts, lemon juice, sea salt, and black pepper to the bowl of a food processor. Process until everything is finely chopped. With the food processor running, drizzle in the Organic Chosen Oil Blend through the top. Continue to process until the sauce is a creamy shade of green. Set aside ¼ cup of pesto for serving over top of the baked veggies.

For the veggie bake:

  1. Preheat the oven to 350°F. Have a 9x13 baking dish ready.
  2. Slice the roma tomatoes to ¼” and place the slices in a bowl. Slice the yellow squash and zucchini to the same thickness and add them to a separate bowl. Divide the remaining pesto between the two bowls and gently toss until the veggies are well-coated.
  3. Arrange the squash and tomatoes in the baking dish by alternating between the slices, as shown in the picture. Pack them as tightly as needed to fit all the slices. Pour any juices remaining in the bowls over top of the slices.
  4. Sprinkle the shredded mozzarella over top and spread it out into an even layer. Sprinkle generously with herb de provence, sea salt, and black pepper.
  5. Bake for 40 minutes, or until the vegetables have softened and the cheese is golden. Cool for 15 minutes before topping with the reserved pesto to serve.

Vegetarian Pesto2