By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 3
448 cal · 45 min
Crispy Pesto Baked Zucchini
Recipe GLPR1a729a8ed46f69
A vibrant vegetable gratin featuring layers of tender zucchini and yellow squash coated in homemade basil pesto, topped with a golden, crispy crust of panko and parmesan cheese. Light tomato sauce anchors the base while fresh lemon and toasted nuts add depth and texture to this elegant yet simple baked dish.
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Ingredients
2 cups, packed Fresh basil leaves
1 small Garlic clove
¼ cup Pine nuts or hemp seeds, lightly toasted
1 small Lemon, juice and zest
3 tablespoons Olive oil for pesto
1 tablespoon plus drizzle Olive oil for baking dish and topping
pinch, plus more for topping Red pepper flakes
to taste Salt and black pepper
⅓ cup Panko bread crumbs
¼ cup Grated Parmesan cheese
½ cup Canned tomato sauce
½ cup Yellow onion, thinly sliced
2 cups Yellow squash, thinly sliced
2 cups Zucchini, thinly sliced
Directions
Preheat your oven to 375°F. Using a mandoline or sharp knife, slice the zucchini and yellow squash into thin, even rounds. Arrange them on paper towels and allow them to sit for a few minutes to release excess moisture. Thinly slice the yellow onion and set aside.
Prepare the pesto by adding the toasted pine nuts (or hemp seeds), garlic clove, lemon juice, lemon zest, and a pinch of red pepper flakes to a food processor. Pulse until roughly combined.
Add the fresh basil leaves and pulse again until the mixture is coarsely textured—you want a chunky pesto, not a smooth paste. Drizzle in 3 tablespoons of olive oil while pulsing gently until just combined. Taste and season with salt and black pepper as needed.
Lightly brush a 9x12-inch baking dish with olive oil. Spread the tomato sauce evenly across the bottom of the dish to create a base layer.
In a large bowl, combine the sliced zucchini, yellow squash, and sliced onion. Add the prepared pesto and gently toss until all the vegetables are evenly coated. Transfer the mixture to the prepared baking dish, spreading it into a single, even layer.
In a small bowl, combine the panko bread crumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the vegetables. Drizzle lightly with olive oil and scatter a few red pepper flakes over the surface.
Bake for approximately 25 minutes, until the zucchini is tender but not mushy and the panko topping is golden brown and crispy. If desired, turn on the broiler for the final 2–3 minutes to deepen the browning and crispy texture of the topping. Watch carefully to prevent burning.
Remove from the oven and allow the baked zucchini to rest at room temperature for at least 20 minutes before serving. This cooling period helps the layers set and makes slicing cleaner.
Comments
Pine nuts are the hitch: you'll need to stop at Harris Teeter or Kroger's specialty section, since Food Lion and ALDI rarely stock them reliably in Charlotte. The rest of the ingredients—zucchini, yellow squash, basil, garlic, panko, parmesan—are pantry staples at any major chain. Cost per serving lands around $3 to $4, driven by the pine nuts and good olive oil; the dish is genuinely cheap without them. The stated 45 minutes is honest if you work efficiently, though fresh basil pesto from scratch adds 10 minutes if you're not using a food processor. This is a solid weeknight vegetable side or light dinner that reheats adequately the next day, though the panko crust softens slightly; best eaten same-night for the crispiest results.
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