Zucchini White Bean Pesto Strata

This is adapted from Robin Robertson's Quick Fix Vegetarian, which is overdue at the library, but I just can't bear to part with it.

2 medium-sized zucchini, sliced very thin

1 can whole tomatoes, drained, juice reserved

1 can white beans, drained

1/2 cup pesto

1/4 cup pine nuts (optional)

3 slices bread, toasted and cubed

a little olive oil

salt and pepper to taste

Oil a cast iron pot or baking dish.  Mix the beans with the pesto and 1/4 cup juice from the tomatoes.

Layer one-half of the zucchini slices in the dish.  Sprinkle with salt and pepper.  Top with half of the pine nuts, followed by half of the bean mixture.  Smoosh half of the tomatoes and lay them on top of the beans.  Repeat.  Spread the bread cubes on top and drizzle with olive oil.

Bake at 375 degrees for 30 minutes, or until the zucchini are totally cooked through.  Alternatively, you can put the lid on your cast-iron pot and simmer on the stove until done.  Just depends on how much you want to heat up the kitchen.