This Crispy Zucchini Casserole is a delightful blend of tender zucchini, savory cheese, and a golden, crunchy topping. In just 40 minutes, you’ll have a dish that’s both comforting and fresh, perfect for any occasion. The zucchini melts into a creamy base, while the crispy breadcrumb layer adds a satisfying contrast. Each bite is a harmony of rich, cheesy flavors and a hint of garden-fresh sweetness. It’s a crowd-pleaser that’s as easy to make as it is delicious.
With only 15 minutes of prep and 25 minutes in the oven, this casserole is a weeknight lifesaver. The zucchini stays tender yet firm, soaking up the savory seasonings and melding beautifully with the gooey cheese. That irresistible crispy topping? It’s the perfect finishing touch, adding a delightful crunch to every forkful. Whether you’re serving it as a side or a main, this dish brings warmth and flavor to your table effortlessly.
Ingredients for Crispy Zucchini Casserole
- 4 cups mixed zucchini and yellow squash, thinly sliced (pat dry with a kitchen towel to remove excess moisture)
- ½ cup thinly sliced yellow onion
- ½ cup basil pesto (store-bought or homemade)
- ½ cup marinara sauce (substitute with tomato sauce if preferred)
- ⅓ cup panko bread crumbs (use gluten-free panko for a gluten-free option)
- ¼ cup grated Parmesan cheese (substitute with nutritional yeast for a dairy-free version)
- Pinch of red pepper flakes (adjust to taste)
- Extra virgin olive oil, for brushing and drizzling
Step-by-Step Instructions
- Preheat the oven to 375°F. Lightly brush the bottom of a 9×12-inch baking dish with olive oil.
- Place the sliced zucchini and yellow squash on a kitchen towel to drain excess moisture while you prepare the other ingredients.
- In a large bowl, toss the zucchini and onions with the basil pesto until evenly coated.
- Spread the marinara sauce evenly across the bottom of the prepared baking dish.
- Layer the zucchini mixture over the marinara sauce, spreading it into one even layer.
- Sprinkle the top with panko bread crumbs, grated Parmesan cheese, a drizzle of olive oil, and a pinch of red pepper flakes.
- Bake in the preheated oven for 25 minutes, or until the zucchini is tender (but not mushy) and the topping is crispy and lightly browned.
- For extra crispiness, turn on the broiler for the last 2-3 minutes, watching closely to avoid burning.
- Remove from the oven and let the casserole cool for 20 minutes before slicing and serving.
Perfect Pairings: Serving Suggestions
This Crispy Zucchini Casserole is a versatile dish that pairs beautifully with a variety of sides. For a light meal, serve it with a fresh arugula salad tossed with lemon vinaigrette. If you’re craving something heartier, pair it with garlic bread or a side of roasted potatoes. It also makes a great accompaniment to grilled chicken or fish for a complete dinner.
Make It Your Own: Recipe Variations
Feel free to customize this casserole to suit your taste! Swap the marinara sauce for Alfredo or a spicy arrabbiata sauce for a different flavor profile. Add cooked Italian sausage or crumbled tofu for extra protein. You can also experiment with different cheeses, like mozzarella or fontina, for a gooey, melty topping.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the oven at 350°F for about 10 minutes to maintain the crispy topping. Avoid microwaving, as it can make the zucchini soggy. For longer storage, freeze the casserole (before baking) for up to 2 months—just thaw and bake as directed.
Quick Prep: Time-Saving Tips
To save time, use pre-sliced zucchini or a mandoline slicer for even, thin cuts. You can also prepare the zucchini mixture and assemble the casserole up to a day in advance—just cover and refrigerate until ready to bake. If you’re short on time, skip the broiling step, though it does add that extra crispy finish!
Kitchen Essentials: Equipment Guidance
A 9×12 baking dish is perfect for this recipe, ensuring even cooking and a crispy top. A mandoline slicer or sharp knife will help you achieve thin, uniform zucchini slices. A kitchen towel is essential for draining excess moisture from the squash, preventing a soggy casserole. Finally, a silicone brush makes it easy to evenly coat the dish with olive oil.
Crispy Zucchini Casserole
Ingredients
- 4 cups mixed zucchini and yellow squash, thinly sliced
- ½ cup thinly sliced yellow onion
- ½ cup basil pesto
- ½ cup marinara sauce
- ⅓ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- Pinch of red pepper flakes
- Extra virgin olive oil, for brushing and drizzling
Instructions
- Preheat oven to 375°F and brush the bottom of a 9×12-baking dish with olive oil.
- Set the sliced squash on a kitchen towel to drain some of the excess moisture while you prep everything else.
- In a large bowl, toss the zucchini and onions with the pesto.
- Layer the baking dish with the marinara sauce, followed by the zucchini mixture.
- Spread the zucchini into one even layer.
- Sprinkle the top with the panko, Parmesan, a drizzle of olive oil, and pinches of red pepper flakes.
- Bake until the zucchini is tender (but not mushy) and the top is crispy and lightly browned – about 25 minutes.
- I like to turn my broiler on for the last few minutes to help the topping become browned and crisp.
- Remove from oven and let it cool 20 minutes before slicing.