This is an excellent veggie side dish for summer when zucchini is abundant.
Melty Parmesan cheese is in the mix to bring it all together.
Keep reading to learn a few cooking success tips to make this casserole one of your family’s favorites.
Photo:Brie Passano
Lightly coat an 8-inch-square baking dish with cooking spray.
Spread the mixture in the prepared baking dish and cover with foil.
Bake until bubbling and the squash is tender, 35 to 40 minutes.
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Drizzle 1/3 cup pesto over the casserole.
Toss 1/2 cup breadcrumbs and oil together in a small bowl; sprinkle over the casserole.
Bake, uncovered, until the topping is golden, about 15 minutes more.
Brie Passano
Sprinkle with basil, if desired.
Frequently Asked Questions
Look for zucchini that is about 6 to 8 inches long.
And be sure the skin is unmarred without gashes or soft spots.
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Unwashed zucchini should be stored in a plastic bag in the fridge for up to 5 days.
Just before you’re ready to use it, wash it well under cool water.
You could serve this casserole with anything fresh off the grill or oven-roasted.
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It would be excellent with chicken, burgers, ribs or tofu.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
