loveandlemons5.0
Crispy Zucchini Casserole
This zucchini casserole is the BEST summer side dish! To make this recipe vegan, replace the cheese with vegan Parmesan, and use vegan pesto instead of regular.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Jeanine📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 375°F and brush the bottom of a 9x12-baking dish with olive oil.
2
Set the sliced squash on a kitchen towel to drain some of the excess moisture while you prep everything else.
3
In a large bowl, toss the zucchini and onions with the pesto.
4
Layer the baking dish with the marinara sauce, followed by the zucchini mixture. Spread the zucchini into one even layer.
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.
6
Remove from oven and let it cool ⏱️ 20 minutes before slicing.
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