Ingredient Vegetable Squash Zucchini Zucchini & Squash Casserole 5.0 (3) 3 Reviews 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. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Updated on August 18, 2023 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Antonis Achilleos Active Time: 35 mins Total Time: 1 hr 15 mins Servings: 8 Nutrition Profile: Low-Carb Low-Sodium Vegetarian Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 tablespoon unsalted butter, divided 1 ½ pounds zucchini (about 4 medium), sliced 1/4 inch thick 1 ½ cups thinly sliced yellow onion, divided 1 ½ pounds small yellow squash, sliced 1/4 inch thick 2 large eggs ½ cup canola mayonnaise ¼ cup pesto ⅛ teaspoon salt ½ cup shredded low-moisture mozzarella cheese ½ cup panko breadcrumbs ¼ cup grated Parmesan cheese Cooking spray Directions Place oven rack in middle position; preheat to 375°F. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add zucchini and 3/4 cup onion; cook, stirring often, until the center of the zucchini is very tender and translucent, 10 to 12 minutes. 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. Using a rubber spatula, gently stir and press down on the zucchini-squash mixture to extract as much liquid as possible without disfiguring the squash; discard liquid. 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. Originally appeared: EatingWell.com, April 2021 Save Rate Print Nutrition Facts (per serving) 255 Calories 20g Fat 12g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 3/4 cup Calories 255 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 2g 7% Total Sugars 5g Protein 8g 16% Total Fat 20g 26% Saturated Fat 4g 20% Cholesterol 64mg 21% Vitamin A 673IU 13% Sodium 349mg 15% Potassium 518mg 11% 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.