Cold Fennel and Zucchini Noodle Side Salad
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Zucchini Squash Casserole
Details
- Servings: 8
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
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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