Mediterranean Veggie Toast

Ricotta cheese is blended with an all-natural purchased pesto for a punch of flavor with minimal effort. Layers of fresh zucchini, tomato and mushroom add a Mediterranean flair.

Total: $2.36 

Cost per plate: $1.18

Prep Time
10 min
25 min


  • ½ cup thinly sliced zucchini

    ¼ tsp sea salt

    ½ cup whole-milk ricotta cheese

    2 tbsp all-natural prepared pesto

    2 slices whole-grain bread

    2 Roma tomatoes, sliced

    2 white mushrooms, thinly sliced

    ¼ tsp dried oregano (Try: Simply Organic Oregano)


1. Spread zucchini on a paper towel; sprinkle with salt. Let stand until slightly softened, 8 to 10 minutes. Blot dry with another paper towel.

2. In a small bowl, stir ricotta with pesto. Set aside.

3. In a toaster oven, toast bread on rack just until beginning to turn golden, about 45 seconds. Transfer to the small baking tray that comes with oven. Set toaster oven to 375°F.

4. Spread ricotta mixture over toast. Layer tomato, zucchini and then mushroom on top. Sprinkle with oregano. Bake until ricotta is warmed through and veggies are lightly browned, 7 to 10 minutes.

Nutrition Information

  • Serving Size 1 toast with toppings
  • Calories 304
  • Carbohydrate Content 26 g
  • Cholesterol Content 32 mg
  • Fat Content 16 g
  • Fiber Content 6 g
  • Protein Content 15 g
  • Saturated Fat Content 7 g
  • Sodium Content 573 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 2 g