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
• ½ cup bread crumbs (regular, gluten-free or panko)
• 1 tablespoon butter (melted)
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese