Pesto adds fresh herbal flavor to this zucchini and squash casserole. This easy summer casserole is perfect for when you have a bounty of fresh garden zucchini and summer squash.

Julia Levy
EatingWell.com, April 2021

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Credit: Antonis Achilleos

Recipe Summary

active:
35 mins
total:
1 hr 15 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack in middle position; preheat to 375°F. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add zucchini and 3/4 cup onion; cook, stirring often, until the center of the zucchini is very tender and translucent, 10 to 12 minutes. Transfer the mixture to a colander set over a bowl. Repeat with yellow squash and the remaining 1/2 tablespoon butter and 3/4 cup onion. Add the squash mixture to the colander with the zucchini; let drain for 5 minutes. Using a rubber spatula, gently stir and press down on the zucchini-squash mixture to extract as much liquid as possible without disfiguring the squash; discard liquid.

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  • Whisk eggs, mayonnaise, pesto and salt together in a large bowl. Gently fold in the zucchini-squash mixture and mozzarella. Spoon into a broiler-safe 2-quart baking dish.

  • Combine panko and Parmesan in a small bowl; sprinkle evenly over the casserole. Lightly coat the panko mixture with cooking spray. Bake until golden brown in spots, about 30 minutes.

  • Set oven to broil. (Do not remove casserole from oven.) Broil until the topping is golden brown all over, 2 to 3 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

255 calories; fat 20g; cholesterol 64mg; sodium 349mg; carbohydrates 12g; dietary fiber 2g; protein 8g; sugars 5g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 673IU; potassium 518mg.
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