Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Cheesy Zucchini Bake with Pancetta and Sun-Dried Tomatoes
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- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 522
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 8 g
- Sugar
- 22 g
- Protein
- 32 g
- Cholesterol
- 65 mg
- Sodium
- 916 mg
This deliciously summery, veggie-packed casserole is layered with thin strips of zucchini and yellow squash sandwiched between four different cheeses, savory pancetta and sweet sun-dried tomatoes. When baked, the edges crisp up to a deep golden brown that gives each serving a little extra crunch, an excellent contrast to the melty, creamy cheeses and tender squash. To assemble the bake in just minutes, have all the ingredients ready to go before you start layering.
- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 522
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 8 g
- Sugar
- 22 g
- Protein
- 32 g
- Cholesterol
- 65 mg
- Sodium
- 916 mg
Ingredients
Directions
Special equipment:
a mandoline- Preheat the oven to 375 degrees F.
- Cook the pancetta in a medium skillet over medium-high heat, stirring occasionally, until golden and crispy, 4 to 5 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate to drain. Set aside.
- Combine the cottage cheese, garlic powder, onion powder, red peppers flakes, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until smooth and whipped. Set aside.
- Combine the Havarti and Cheddar in a medium bowl. Set aside.
- To assemble the casserole, place the breadcrumbs in a shallow dish. Press the strips of yellow squash into the breadcrumbs, lightly coating both sides, and shake any excess crumbs back into the dish. Place the yellow squash in the bottom of an 8-by-8-inch nonstick baking dish, overlapping the strips slightly when needed so that they make one layer. Spoon 1/4 cup of the cottage cheese mixture over top and spread it out evenly with an offset spatula. Sprinkle a third of the pancetta, a third of the sun-dried tomatoes, 1/2 cup of the shredded cheese mixture and 1/4 cup of the Parmesan on top.
- Press a third of the zucchini strips into the breadcrumbs to lightly coat them on all sides and shake any excess crumbs back into the dish. Place the zucchini strips over the cheese, overlapping when needed to create an even layer. Spoon 1/4 cup of the cottage cheese mixture on top and spread it out evenly with an offset spatula. Sprinkle with a third of the pancetta, a third of the sun-dried tomatoes, 1/2 cup of the shredded cheese mixture and 1/4 cup of the Parmesan. Repeat this one more time with half of the remaining zucchini, 1/4 cup cottage cheese, half of the remaining pancetta and sun-dried tomatoes, 1/2 cup shredded cheese and 1/4 cup Parmesan.
- Finish assembling the casserole by pressing the remaining zucchini into the breadcrumbs and shaking any excess crumbs back into the dish. Spread the remaining cottage cheese mixture over top then sprinkle with the remaining shredded cheese mixture and the remaining Parmesan.
- Bake until the cheese is completely melted and turns golden brown in spots on top and is very browned around the edges, 50 to 55 minutes. Let the bake sit for 30 minutes before slicing and serving.
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