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.
Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.
Photo: Antonis Achilleos
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
