Healthy Recipes Side Dish Vegetable Side Dish Zucchini Parmesan Casserole 5.0 (3) 3 Reviews This is an excellent veggie side dish for summer, when zucchini is abundant. A topping of crunchy panko breadcrumbs contrasts with the delicate squash, and onion, garlic powder, Italian seasoning and crushed red pepper pack this casserole with flavor. Melty Parmesan cheese is in the mix to bring it all together. Affordable and easy to throw together with ingredients you likely already have on hand, this casserole is perfect for almost any indoor or outdoor summer spread. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on October 25, 2024 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Brie Passano Active Time: 15 mins Total Time: 1 hr 10 mins Servings: 8 Nutrition Profile: Diabetes-Friendly Soy-Free Vegetarian Egg-Free Jump to Nutrition Facts Jump to recipe This Zucchini Parmesan Casserole is 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! 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 or make your own if you want more control over the ingredients. Brie Passano Nutrition Notes We love that zucchini is 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. Pesto is 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. While onions may 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 Cook Mode (Keep screen awake) Ingredients 1 ½ pounds zucchini, quartered lengthwise and thinly sliced crosswise (5 to 6 cups) ½ cup finely chopped onion ½ cup grated Parmesan cheese 2 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon Italian seasoning ¼ teaspoon ground pepper ¼ teaspoon crushed red pepper ⅓ cup pesto ½ cup panko breadcrumbs 2 teaspoons extra-virgin olive oil Chopped fresh basil for garnish 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 Passano 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. Brie Passano Frequently Asked Questions How do I choose the best zucchini? Look for zucchini that 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. How should I store uncooked zucchini? 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. Can I make this recipe in advance? 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. What should I serve with Zucchini Parmesan Casserole? 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 Save Rate Print Nutrition Facts (per serving) 115 Calories 7g Fat 9g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1/2 cup Calories 115 % Daily Value * Total Carbohydrate 9g 3% Dietary Fiber 1g 4% Total Sugars 3g Protein 4g 8% Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 4mg 1% Vitamin A 424IU 8% Vitamin C 16mg 18% Vitamin D 1IU 0% Vitamin E 1mg 9% Folate 31mcg 8% Vitamin K 24mcg 20% Sodium 358mg 16% Calcium 77mg 6% Iron 1mg 6% Magnesium 23mg 5% Potassium 273mg 6% Zinc 1mg 9% 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. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines