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Ingredients
5 pounds zucchini, or a mix of zucchini and yellow squash, cut into ½-inch slices
4 large onions, thinly sliced
1 ½ cups grated Gruyère cheese (6 ounces)
1 cup ricotta cheese
2 large garlic cloves, minced
1 ½ teaspoons salt
Freshly ground black pepper
Nutritional analysis per serving (6 to 8 servings)
19 grams carbs; 39 milligrams cholesterol; 217 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 4 grams fiber; 649 milligrams sodium; 13 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine zucchini and onions in a large stockpot. Cover with water, and boil until the vegetables are tender, about 30 minutes. Drain in a colander, pushing firmly to extract all the liquid.
- Step 2
Combine the Gruyère, ricotta, garlic, salt and pepper. Add the vegetables, mix well and adjust the seasonings. Butter a 3-quart casserole and fill with the squash mixture. Cover with plastic wrap and refrigerate until ready to cook.
- Step 3
Preheat oven to 400 degrees. Uncover the casserole and bake on middle shelf until golden brown and bubbly, about 30 minutes.
Private Notes
Comments
Disappointing. Too many vegetables to too little Cheese. And boiling the zucchini and onions takes out the flavor AND nutrients. Better to roast the onions and zucchini, then mix with cheeses and bake.