Close
Photo:Brie Passano
Brie Passano
Active Time:15 minsTotal Time:1 hr 10 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 10 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipeThisZucchini Parmesan Casseroleis the perfect way to use up your bounty of summer squash—especially on cooler summer nights. We love how the onions and Parmesan melt into the zucchini, with the pesto adding just the right amount of herbs, spices and healthy fat to balance out the flavors. The crispy panko breadcrumbs mixed with the olive oil finish the casserole off with another layer of flavor and textures. Keep reading to learn a few cooking success tips to make this casserole one of your family’s favorites.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can swap the zucchini for yellow summer squash.A Swiss cheese or Gruyère instead of Parmesan would work well.This recipe calls for panko which will give the casserole an excellent crunchy topping, but you can use breadcrumbs if you’re out of panko. It won’t be the same, but it will still be delicious.You can use classic store-bought pesto, opt for a nut-free version ormake your ownif you want more control over the ingredients.Brie PassanoNutrition NotesWe love thatzucchiniis a mild-tasting vegetable that will take on whatever flavors you add to it. It’s also a low-carb veggie, packed with vitamin C and the antioxidants lutein and zeaxanthin, known to support eye, skin and heart health.Pestois an herbaceous sauce with olive oil as its base. Besides olive oil, a traditional pesto typically has basil, pine nuts, garlic and Parmesan cheese—which means it’s loaded with healthy fat and antioxidants. Pesto is also versatile—you can find it made with various herbs and nuts, as well as without cheese for those who need to avoid dairy.Whileonionsmay not exactly fit the"eat the rainbow"motto, they are healthy vegetables loaded with antioxidant and anti-inflammatory properties. They’re also considered a prebiotic, providing food for your gut’s beneficial bacteria.Brie Passano
Jump to recipe
ThisZucchini Parmesan Casseroleis the perfect way to use up your bounty of summer squash—especially on cooler summer nights. We love how the onions and Parmesan melt into the zucchini, with the pesto adding just the right amount of herbs, spices and healthy fat to balance out the flavors. The crispy panko breadcrumbs mixed with the olive oil finish the casserole off with another layer of flavor and textures. Keep reading to learn a few cooking success tips to make this casserole one of your family’s favorites.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can swap the zucchini for yellow summer squash.A Swiss cheese or Gruyère instead of Parmesan would work well.This recipe calls for panko which will give the casserole an excellent crunchy topping, but you can use breadcrumbs if you’re out of panko. It won’t be the same, but it will still be delicious.You can use classic store-bought pesto, opt for a nut-free version ormake your ownif you want more control over the ingredients.Brie PassanoNutrition NotesWe love thatzucchiniis a mild-tasting vegetable that will take on whatever flavors you add to it. It’s also a low-carb veggie, packed with vitamin C and the antioxidants lutein and zeaxanthin, known to support eye, skin and heart health.Pestois an herbaceous sauce with olive oil as its base. Besides olive oil, a traditional pesto typically has basil, pine nuts, garlic and Parmesan cheese—which means it’s loaded with healthy fat and antioxidants. Pesto is also versatile—you can find it made with various herbs and nuts, as well as without cheese for those who need to avoid dairy.Whileonionsmay not exactly fit the"eat the rainbow"motto, they are healthy vegetables loaded with antioxidant and anti-inflammatory properties. They’re also considered a prebiotic, providing food for your gut’s beneficial bacteria.Brie Passano
ThisZucchini Parmesan Casseroleis the perfect way to use up your bounty of summer squash—especially on cooler summer nights. We love how the onions and Parmesan melt into the zucchini, with the pesto adding just the right amount of herbs, spices and healthy fat to balance out the flavors. The crispy panko breadcrumbs mixed with the olive oil finish the casserole off with another layer of flavor and textures. Keep reading to learn a few cooking success tips to make this casserole one of your family’s favorites.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1 ½poundszucchini, quartered lengthwise and thinly sliced crosswise (5 to 6 cups)½cupfinely chopped onion½cupgrated Parmesan cheese2tablespoonsall-purpose flour½teaspoonsalt½teaspoongarlic powder½teaspoonItalian seasoning¼teaspoonground pepper¼teaspooncrushed red pepper⅓cuppesto½cuppanko breadcrumbs2teaspoonsextra-virgin olive oilChopped fresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½poundszucchini, quartered lengthwise and thinly sliced crosswise (5 to 6 cups)
½cupfinely chopped onion
½cupgrated Parmesan cheese
2tablespoonsall-purpose flour
½teaspoonsalt
½teaspoongarlic powder
½teaspoonItalian seasoning
¼teaspoonground pepper
¼teaspooncrushed red pepper
⅓cuppesto
½cuppanko breadcrumbs
2teaspoonsextra-virgin olive oil
Chopped fresh basil for garnish
DirectionsPreheat oven to 400°F. Lightly coat an 8-inch-square baking dish with cooking spray.Stir 1 1/2 pounds zucchini, 1/2 cup onion, 1/2 cup Parmesan, 2 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper together in a large bowl. Spread the mixture in the prepared baking dish and cover with foil.Brie PassanoBake until bubbling and the squash is tender, 35 to 40 minutes. 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. Sprinkle with basil, if desired.Brie PassanoFrequently Asked QuestionsLook forzucchinithat is about 6 to 8 inches long. It will be sweeter, have smaller seeds and tender skin, so you won’t have to peel it. And be sure the skin is unmarred without gashes or soft spots.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.Absolutely. It will be best the day you make it, but it should be good for about 3 days if stored in the refrigerator in an airtight container. You can also store it in the freezer before or after baking for up to 3 months.You could serve this casserole with anything fresh off the grill or oven-roasted. It would be excellent with chicken, burgers, ribs or tofu.EatingWell.com, June 2022
Directions
Preheat oven to 400°F. Lightly coat an 8-inch-square baking dish with cooking spray.Stir 1 1/2 pounds zucchini, 1/2 cup onion, 1/2 cup Parmesan, 2 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper together in a large bowl. Spread the mixture in the prepared baking dish and cover with foil.Brie PassanoBake until bubbling and the squash is tender, 35 to 40 minutes. 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. Sprinkle with basil, if desired.Brie PassanoFrequently Asked QuestionsLook forzucchinithat is about 6 to 8 inches long. It will be sweeter, have smaller seeds and tender skin, so you won’t have to peel it. And be sure the skin is unmarred without gashes or soft spots.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.Absolutely. It will be best the day you make it, but it should be good for about 3 days if stored in the refrigerator in an airtight container. You can also store it in the freezer before or after baking for up to 3 months.You could serve this casserole with anything fresh off the grill or oven-roasted. It would be excellent with chicken, burgers, ribs or tofu.
Preheat oven to 400°F. Lightly coat an 8-inch-square baking dish with cooking spray.
Stir 1 1/2 pounds zucchini, 1/2 cup onion, 1/2 cup Parmesan, 2 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and 1/4 teaspoon 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 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. Sprinkle with basil, if desired.
Frequently Asked QuestionsLook forzucchinithat is about 6 to 8 inches long. It will be sweeter, have smaller seeds and tender skin, so you won’t have to peel it. And be sure the skin is unmarred without gashes or soft spots.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.Absolutely. It will be best the day you make it, but it should be good for about 3 days if stored in the refrigerator in an airtight container. You can also store it in the freezer before or after baking for up to 3 months.You could serve this casserole with anything fresh off the grill or oven-roasted. It would be excellent with chicken, burgers, ribs or tofu.
Frequently Asked Questions
Look forzucchinithat is about 6 to 8 inches long. It will be sweeter, have smaller seeds and tender skin, so you won’t have to peel it. And be sure the skin is unmarred without gashes or soft spots.
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.
Absolutely. It will be best the day you make it, but it should be good for about 3 days if stored in the refrigerator in an airtight container. You can also store it in the freezer before or after baking for up to 3 months.
You could serve this casserole with anything fresh off the grill or oven-roasted. It would be excellent with chicken, burgers, ribs or tofu.
EatingWell.com, June 2022
Rate ItPrint
Nutrition Facts(per serving)115Calories7gFat9gCarbs4gProtein
Nutrition Facts(per serving)
- 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.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
