Crispy Zucchini Casserole

40 min3 to 4 as a side

A summer vegetable casserole with zucchini and squash tossed in pesto, layered with marinara, and topped with a crispy panko-Parmesan crust.

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prepPreheat oven to 375°F / 190°C
prepBrush the bottom of a 9×12 in / 23×30 cm baking dish with olive oil
600 g mixed zucchini and yellow squash, thinly sliced	Drain zucchini on kitchen towel	Toss zucchini and onion with pesto	Layer marinara, then zucchini mixture; spread even	Top with panko, Parmesan, oil & pepper flakes; bake 375°F / 190°C, 25 min until crisp	Broil 2–3 min until golden; cool 20 min
60 g thinly sliced yellow onion
120 ml basil pesto
120 ml marinara sauce
40 g panko bread crumbs
25 g grated Parmesan cheese
Pinch of red pepper flakes, plus extra virgin olive oil for brushing and drizzling

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