Zucchini & Squash Bake
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 tsp. salt, divided
- 2 Tbsp. softened butter, divided
- 1 cup BelGioioso Medium Provolone cheese, shredded
- 1 cup BelGioioso Mild Provolone cheese, shredded
- 3 oz. BelGioioso Mascarpone cheese
- 1/3 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp. fresh or dried parsley, chopped
- ½ tsp. fresh or dried oregano, chopped
- ½ tsp. fresh or dried thyme, chopped
- Pepper, to taste
Directions
Slice zucchini into ¼ inch pieces. Lay in a single layer on a paper towel lined baking sheets, sprinkle lightly with 1/2 tsp salt. Place another baking sheet on top and press down to pull out moisture. Let stand for 30 minutes.
Preheat oven to 400° F. Grease a medium sized baking dish with softened butter. Arrange zucchini and squash slices into rows, alternating between each variety. Combine the shredded cheeses together. Sprinkle cheese over the arranged slices, reserving ¾ cup.
Add mascarpone, heavy cream, butter and garlic to a saucepan over med-low heat. Whisking until mixture is smooth, about 3 minutes. Add herbs, remaining salt and pepper to taste.
Pour mixture evenly over prepared squash. Sprinkle with remaining ¾ cup of cheese. Bake for 25-30 minutes until lightly browned on top and vegetables are soft when pierced.
Serve hot.