This delicious, low-sodium side dish can also be served as a light, meatless main dish. Also, this is a great dish to use up that wonderful summer garden bounty!

Zucchini, Tomato and Provolone Bake

1 pound (about 4 small) zucchini squash
1/4 cup prepared pesto
1/4 teaspoon freshly ground black pepper
1 cup panko bread crumbs - divided use
1 pound plum tomatoes (about 5 medium), cut into 1/4-inch slices
8 slices Sargento Sliced Reduced Sodium Provolone Cheese

1. Wash zucchini but do not dry. Cut crosswise into 1/4-inch thick slices; transfer to a microwave-safe casserole dish. Cover with lid. Cook in microwave oven three to four minutes or until crisp-tender. Drain in colander; rinse with cold water to stop cooking. Transfer to clean kitchen towel or paper towels to dry. Toss zucchini with pesto sauce and pepper.
2. Sprinkle 1/2 cup bread crumbs in bottom of 8 or 9-inch baking dish. Spoon half of zucchini mixture evenly over crumbs. Arrange half of tomato slices over zucchini; top with four slices cheese. Repeat layering with remaining zucchini mixture, tomatoes, cheese and bread crumbs.
3. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes or until golden brown.

Makes 8 (side-dish) servings.

Helpful tips: Pesto and panko brands vary in sodium content. This nutrition information is based on Buitoni and Kikkoman brands.

Nutritional Information Per Serving (1/8 of recipe): Calories 182; Protein 10g; Carbohydrates 14g; Dietary Fiber 2g; Total Fat 9.8g; Saturated Fat 4.4g; Monounsaturated Fat 3.7g; Polyunsaturated Fat 0.5g; Cholesterol 18 mg; Vitamin A 87RE; Vitamin C 27mg; Calcium 229mg; Iron 2mg; Sodium 268mg

Recipe and photograph provided courtesy of www.sargento.com; through ARA Content.