Delicious Living

Zucchini Squash Bake

This Zucchini Squash Bake makes for delicious comfort food when the weather outside is frightful. Gluten free and vegetarian, it’s chock full of nutritious zucchini plus protein-rich ricotta. 

(vegetarian, gluten-free option with bread crumb choice)

Zucchini Squash Bake
Recipe Yield: 
6 servings
Recipe Ingredient Details: 
1 small (about 2 pounds) kabocha, red kuri or delicata squash
½ tablespoon olive oil
teaspoon plus ½ teaspoon salt, divided
1 small zucchini, grated (about ½ cup)
cup ricotta
½ cup grated hard cheese, such as Fontina, Emmental, Gruyère or non-aged Gouda
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
½ teaspoon ground black pepper
1 egg (beaten)
½ teaspoon ground nutmet
1 tablespoon fresh lemon juice
FOR THE TOPPING
½ cup bread crumbs (regular, gluten-free or panko)
1 tablespoon butter (melted)
1 tablespoon olive oil
¼ cup grated Parmesan cheese
Recipe Instructions: 
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.
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.
In a separate bowl, toss bread-crumb ingredients together; set aside.
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.
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 Additional Notes: 

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

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