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  • Prep Time
    5 mins
  • Cook Time
    10 mins
  • Servings

Fontinella Veggie Stacks


  • 1 eggplant, ½-inch thick slices
  • 1 zucchini, ½-inch thick slices
  • Olive oil
  • Salt, to taste
  • 3 medium tomatoes, ½-inch thick slices
  • ½ cup pesto (store bought or homemade)
  • 8 ounces Stella® Fontinella, shredded
  • Basil leaves


  1. Season eggplant and zucchini slices with salt and olive oil. Grill or broil until veggies are tender, about 4 to 5 minutes.
  2. Preheat oven to 350°F. Line a baking sheet lined with aluminum foil. Stack vegetables and shredded cheese in this order: eggplant, pesto, cheese, tomato, pesto, cheese, zucchini, pesto, cheese. Bake in the oven for 8 to 10 minutes until cheese begins to bubble. Top each stack with a basil leaf to serve.