Zucchini Parmesan Casserole
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
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