side dishes
Crispy Zucchini Casserole
If you have a mountain of zucchini or yellow squash in your fridge, this zucchini casserole recipe is just the thing for you! In fact, you should try this recipe even if you don’t have any summer squash on hand. The crispy, nutty Parmesan and panko topping contrasts perfectly with the saucy zucchini, pesto, and marinara underneath. It’s super simple to put together, and it can pass as a side dish or a meal on its own. Make this zucchini casserole recipe once, and you’ll have it on repeat all summer long.
Ingredients
- 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
Directions
- Preheat oven to 375°F and brush the bottom of a 9x12-baking dish with olive oil.
- Set the sliced squash on a kitchen towel to drain some of the excess moisture while you prep everything else.
- In a large bowl, toss the zucchini and onions with the pesto.
- Layer the baking dish with the marinara sauce, followed by the zucchini mixture. Spread the zucchini into one even layer.
- 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.
- Remove from oven and let it cool 20 minutes before slicing.
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