Crispy Zucchini Casserole

As seen on

Love & Lemons

Total Time

40 mins

Prep Time

15 mins

Cook Time

25 mins

Rating

(25)

Ingredients

3-4 servings

4 cups mixed zucchini and yellow squash, thinly sliced
½ cup thinly sliced yellow onion
½ cup basil pesto
½ cup marinara sauce
⅓ cup panko bread crumbs
¼ cup grated Parmesan cheese
Pinch of red pepper flakes
Extra virgin olive oil, for brushing and drizzling

American Baking Beginner Vegetarian ...

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Preparation

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Step 1

Preheat oven to 375°F and brush the bottom of a 9x12-baking dish with olive oil.

Step 2

Set the sliced squash on a kitchen towel to drain some of the excess moisture while you prep everything else.

Step 3

In a large bowl, toss the zucchini and onions with the pesto.

Step 4

Layer the baking dish with the marinara sauce, followed by the zucchini mixture. Spread the zucchini into one even layer.

Step 5

Sprinkle the top with the panko, Parmesan, a drizzle of olive oil, and pinches of red pepper flakes. Bake until the zucchini is tender (but not mushy) and the top is crispy and lightly browned - about 25 minutes. I like to turn my broiler on for the last few minutes to help the topping become browned and crisp.

Step 6

Remove from oven and let it cool 20 minutes before slicing.

Chef’s notes

Slice the zucchini as evenly as possible for even cooking.

Pat the zucchini dry to avoid a watery casserole.

Use smaller squash for better texture.

Make it vegan with vegan pesto and vegan Parmesan.

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Skill Level

other

Crispy Zucchini Casserole

Ingredients

Preparation

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Chef’s notes

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