Courgette, Pesto and Cheese Toasties

Ingredients

• 2 slices White boule or sourdough bread (Butter both sides; use white boule or sourdough)
• 0.5 Green courgette (Thinly sliced)
• 0.5 Yellow courgette (Thinly sliced)
• 1 tsp Lemon zest
• 2 tbsp Basil pesto
• 1 tbsp Butter (For cooking courgettes; bread is also buttered on both sides, but the amount used for that is not specified. Kerrygold UK mentioned)
• 0.5 cup Grated cheddar and mozzarella (Combined; author says the amount can be increased to taste)
• Salt (A generous pinch)
• Black pepper (A generous pinch)

Steps

1. 1

   Thinly slice the green and yellow courgettes.

2. 2

   Heat a frying pan over medium-high heat.

3. 3

   Add the measured tablespoon of butter to the pan and let it melt.

4. 4

   Add the sliced courgettes, lemon zest, and a generous pinch each of salt and black pepper. Cook until the courgettes are soft.

5. 5

   Place one slice of buttered bread in the same pan.

6. 6

   Pile the cooked courgettes onto the bread, then add the grated cheddar and mozzarella.

7. 7

   Spread the basil pesto over the second slice of buttered bread and place it on top to close the toastie.

8. 8

   Cover the pan with a lid and fry the toastie for about 1–2 minutes on each side, until the cheese has melted and the bread is golden and crispy.

9. 9

   Slice and serve.

Notes

The source does not quantify the butter used to butter the bread. It says the cheese amount can be increased to taste.

Nutrition per serving

• main
• lunch
• vegetarian
• sandwich
• stovetop
• crispy
• summer