Crispy Zucchini Casserole
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(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
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Preparation
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.
Step 7
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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.
