Delicious Living
Zucchini Squash Bake
Ingredients
  • 1 small (about 2 pounds) kabocha, red kuri or delicata squash
  • ½ tablespoon olive oil
  • ⅛ teaspoon plus ½ teaspoon salt, divided
  • 1 small zucchini, grated (about ½ cup)
  • ⅔ 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

Zucchini Squash Bake

Carsen Snyder | Photo by Jennifer Olson | Delicious Living
  • Serves: 6 people

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)

Directions
  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.

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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