Name: Zucchini Parmesan Casserole
Total time: 70 min
Ingredients: 1.5 pounds zucchini, quartered lengthwise and thinly sliced crosswise (5 to 6 cups); 0.5 cup finely chopped onion; 0.5 cup grated Parmesan cheese; 2 tablespoons all-purpose flour; 0.5 teaspoon salt; 0.5 teaspoon garlic powder; 0.5 teaspoon Italian seasoning; 0.25 teaspoon ground pepper; 0.25 teaspoon crushed red pepper; 0.33 cup pesto; 0.5 cup panko breadcrumbs; 2 teaspoons extra-virgin olive oil; Chopped fresh basil for garnish

Zucchini Parmesan Casserole

5.0

(1)

1 Review

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.

Carolyn Casner

Published on July 4, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

zucchini parmesan pesto casserole — Photo: Brie Passano

Active Time:

15 mins

Total Time:

1 hrs 10 mins

Servings:

Nutrition Profile:

Diabetes Appropriate Egg Free Soy-Free Vegetarian

Jump to Nutrition Facts

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

Preheat oven to 400°F. Lightly coat an 8-inch-square baking dish with cooking spray.
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.
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.

Nutrition Facts (per serving)

115	Calories
7g	Fat
9g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 115
% Daily Value *
Total Carbohydrate 9g	3%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 4g	8%
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 4mg	1%
Vitamin A 424IU	8%
Vitamin C 16mg	18%
Vitamin D 1IU	0%
Vitamin E 1mg	9%
Folate 31mcg	8%
Vitamin K 24mcg	20%
Sodium 358mg	16%
Calcium 77mg	6%
Iron 1mg	6%
Magnesium 23mg	5%
Potassium 273mg	6%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.