CRISPY ZUCCHINI CASSEROLE - LOVE AND LEMONS
This easy zucchini casserole recipe is the BEST summer side dish! A crispy, cheesy bread crumb topping covers a saucy summer squash and pesto filling.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- 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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