Name: Crispy Zucchini Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 cups thinly sliced zucchini and yellow squash; 1/2 cup thinly sliced yellow onion; 1/2 cup basil pesto; 1/2 cup marinara sauce; 1/3 cup panko breadcrumbs; 1/4 cup grated Parmesan; Pinch red pepper flakes; Extra-virgin olive oil

01

Overview

Prep15 min

Cook25 min

Total40 min

Servings4

DifficultyEasy

02

Ingredients

03

Equipment

9x12-inch baking dish
Kitchen towel
Large bowl

04

Method

01

Preheat and oil the dish

Preheat the oven to 375°F and oil a 9x12-inch baking dish.

02

Dry the squash

Spread the sliced squash on a kitchen towel to remove excess moisture.

03

Toss with pesto

Toss the zucchini, squash, and onion with pesto.

04

Spread the marinara

Spread the marinara over the bottom of the baking dish.

05

Layer the vegetables

Arrange the zucchini mixture evenly over the sauce.

06

Add the topping

Sprinkle with panko and Parmesan.

07

Finish the top

Drizzle lightly with olive oil and add red pepper flakes.

08

Bake

Bake for about 25 minutes, until the zucchini is tender but not mushy.

09

Optional broil

Broil briefly at the end if you'd like a darker, crispier topping.

10

Cool before slicing

Let cool for about 20 minutes before slicing.

✦

Tips

NoteDrying the zucchini is probably the least glamorous and most useful part of this recipe.

NoteAlso, smaller zucchini are better here. They're firmer and less watery than the giant ones that sometimes hide in the garden.

✦

Nutrition

AllergensGluten, Dairy, Tree Nuts depending on pesto

✦

Storage

RefrigeratorUp to 3 days, covered; reheat in a 350°F oven so the topping crisps back up.

?

Frequently asked

Can I make it vegan?+

Yes — use vegan pesto and marinara and swap the Parmesan for nutritional yeast or a vegan grating cheese.

Can I prep it ahead?+

Assemble up to a day ahead and refrigerate; add the topping just before baking so it stays crisp.

Crispy Zucchini Casserole

Overview

Ingredients

Equipment