Zucchini Parmesan Casserole
This is an excellent veggie side dish for summer, when zucchini are abundant. A topping of crunchy panko breadcrumbs contrasts with the delicate squash, and onion, garlic powder, Italian seasoning and crushed red pepper pack this casserole with flavor. Melty Parmesan cheese is in the mix to bring it all together. Affordable and easy to throw together with ingredients you likely already have on hand, this casserole is perfect for almost any indoor or outdoor summer spread.
Ingredients
- 1 ½ pounds zucchini, quartered lengthwise and thinly sliced crosswise (5 to 6 cups)
- ½ cup finely chopped onion
- ½ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground pepper
- ¼ teaspoon crushed red pepper
- ⅓ cup pesto
- ½ cup panko breadcrumbs
- 2 teaspoons extra-virgin olive oil
- Chopped fresh basil for garnish
Directions
- 1
Preheat oven to 400°F. Lightly coat an 8-inch-square baking dish with cooking spray.
- 2
Stir zucchini, onion, Parmesan, flour, salt, garlic powder, Italian seasoning, pepper and crushed red pepper together in a large bowl. Spread the mixture in the prepared baking dish and cover with foil.
- 3
Bake until bubbling and the squash is tender, 35 to 40 minutes. Drizzle pesto over the casserole. Toss breadcrumbs and oil together in a small bowl; sprinkle over the casserole. Bake, uncovered, until the topping is golden, about 15 minutes more. Sprinkle with basil, if desired.