This simple baked zucchini is the best summer side dish!
Recipe type: Vegetable
Serves: 3 to 4 as a side
4 cups zucchini/yellow squash, thinly sliced
½ cup sliced yellow onion
½ cup pesto
½ cup tomato sauce
⅓ cup panko bread crumbs
¼ cup grated parmesan cheese
Pinch of red pepper flakes
Extra virgin olive oil, for brushing and drizzling
½ cup toasted pine nuts or hemp seeds
1 small garlic clove
2 cups fresh basil
2 tablespoons lemon juice
¼ cup extra-virgin olive oil, more if desired
¼ teaspoon sea salt
Preheat oven to 375°F and brush the bottom of a 9x12-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.
Make the pesto by pulsing the nuts, garlic, and salt in a food processor. Add the basil and lemon juice, and pulse again. Drizzle in the olive oil and pulse again (you want a chunky pesto for this dish).
In a large bowl, toss together the zucchini, onions with ½ cup of the pesto.
Layer the baking dish with ½ cup tomato sauce, then the squash/onion mixture and spread it into one even layer.
Sprinkle the top with 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.
Recipe by Love and Lemons at https://www.loveandlemons.com/baked-zucchini/