Zucchini Squash Casserole

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

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