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Dairy
Easy
40 Minutes
Diets 
Vegetables shine in this delicious and visually appealing focaccia. Two-tone delicate ribbons of zucchini are layered over pesto, sprinkled with punchy sun-dried tomatoes, and topped off with cheddar and Parmesan, then toasted to crispy perfection. A delicious, savory treat.
1 small yellow squash
1 small zucchini
1/4 cup homemade or store-bought pesto
3 tablespoons Tuscanini Sun-Dried Tomatoes in Oil, finely chopped
2 tablespoons shredded cheddar cheese
2 tablespoons grated Parmesan cheese
a drizzle of Tuscanini Olive Oil
a few sprinkles of salt
a pinch of black pepper
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Using a vegetable peeler, cut thin ribbons of zucchini and yellow squash.
Spread the pesto on the focaccia bread, top the pesto with two tablespoons of the sun-dried tomatoes.
Layer the zucchini and yellow squash ribbon on the pesto, overlapping each ribbon and alternating colors.
Top with the remaining chopped sun-dried tomatoes.
Sprinkle the top with cheddar cheese and Parmesan cheese.
Bake for 10 minutes.
Before serving, drizzle olive oil and season with salt and pepper to taste.
Sponsored by Tuscanini
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