Prep Time: 15 min. • Cook Time: 35 min.
Preheat oven to 425°F. Cut zucchini into ½-inch rounds. Remove seeds from peppers and cut into ¼-inch julienne. Pick parsley leaves. Whisk goat cheese, Mozzarella, heavy cream, and a pinch of salt and pepper.
Toss zucchini and peppers with olive oil and a pinch of salt and pepper. Place on a sheet tray and roast for 10-12 minutes.
Layer half of the roasted vegetables in a baking dish and spread half of the cheese mixture on top. Layer the other half of vegetables and then spread with the remaining cheese mixture. Top with parmesan. Place in oven and bake for 20 minutes or until brown and bubbling.
Dollop the pesto on top and garnish with parsley leaves.
Approximate Nutritional Information (Per serving):
Calories 430, Fat 36g, Sat Fat 18g, Trans Fat 0.5g, Cholesterol 70mg, Sodium 690mg, Total Carbohydrate 11g, Fiber 2g, Sugars 6g, Protein 20g
ALLERGEN INFORMATION: Peanut-Free, Soy-Free, Egg-Free