Zucchini Squash Bake
Servings
6people
Servings
6people
Ingredients
  • 1 small (about 2 pounds) kabocha, red kuri or delicata squash
  • ½ tablespoon olive oil
  • ⅛teaspoon plus ½ teaspoon salt, divided
  • 1 small zucchini, grated (about ½ cup)
  • ⅔cup ricotta
  • ½cup grated hard cheese, such as Fontina, Emmental, Gruyère or non-aged Gouda
  • 1tablespoon chopped fresh parsley
  • 1teaspoon chopped fresh thyme
  • ½ teaspoon ground black pepper
  • 1 eggbeaten
  • ½teaspoon ground nutmet
  • 1tablespoon fresh lemon juice
  • FOR THE TOPPING
  • ½cup bread crumbs (regular, gluten-free or panko)
  • 1tablespoon buttermelted
  • 1tablespoon olive oil
  • ¼cup grated Parmesan cheese
Instructions
  1. Preheat oven to 400°. Cut squash in half lengthwise, and scoop out seeds. Drizzle oil and 1 /8 teaspoon salt over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with aluminum foil, and bake for 45 minutes. Once cooked, remove foil and let squash cool slightly.
  2. In a large bowl, place grated zucchini, ricotta, grated cheese, parsley, thyme, pepper and remaining ½ teaspoon salt; stir to combine. Mix in beaten egg and nutmeg; set aside.
  3. In a separate bowl, toss bread-crumb ingredients together; set aside.
  4. Once squash is cool enough to handle, scoop the flesh into a bowl and add lemon juice; mash with a potato masher until smooth. Gently fold ricotta cheese mixture into squash until combined.
  5. Grease a 2-quart round baking dish, and reduce oven temperature to 375°. Scoop squash mixture into baking dish, and top with bread-crumb mixture. Bake until topping turns golden brown in spots, about 25–30 minutes. Remove from oven, and allow to rest 5 minutes before serving.
Recipe Notes
Nutrition Facts
Zucchini Squash Bake
Amount Per Serving
Calories 1193 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 57mg 19%
Sodium 418mg 17%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup): 193 cal, 11g fat (4g mono, 1g poly, 6g sat), 57mg chol, 418mg sodium, 16g carb (3g fiber, 5g sugars), 10g protein