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For the Pesto:

  • 1 bunch of greens (I used left over beet greens, but you can use kale, spinach, chard, collards, etc.), washed and stems removed
  • Small handful of basil or parsley
  • 3/4 cup olive oil
  • 1/3 cups walnuts
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2-3 garlic scapes or 2 cloves garlic
  • 1 tsp sea salt

Other Ingredients:

  • Low sodium tomato sauce
  • 2-3 zucchini
  • crumbled Italian sausage
  • Extra cheese (I used Parmigiano-Reggiano & fresh mozzarella)


  1. Brown crumbled Italian sausage over medium-high heat until cooked through. Set aside.
  2. In the meantime, while sausage is cooling, slice zucchini in thin (1/2-inch) strips and grill slightly in a hot skillet.
  3. Preheat oven to 375F.
  4. Layer sauce, grilled zucchini, pesto, Italian sausage and cheese until done. Top with additional cheese, cover with aluminum foil, and bake for ~35 minutes.
  5. Remove foil and cook for 5-10 additional minutes.
  6. Let dish sit to cool for ~5 minutes and enjoy!


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