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Cheesy Zucchini Bake with Pancetta and Sun-Dried Tomatoes
Ingredients
  • 4 ounces diced pancetta
  • 1 cup cottage cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 6 ounces shredded Havarti cheese (about 1 ½ cups)
  • 4 ounces shredded sharp Cheddar (about 1 cup)
  • 1 cup seasoned breadcrumbs
  • 1 medium yellow squash (about 8 ounces), thinly sliced lengthwise on a mandoline
  • 2 medium zucchini (about 1 pound total), thinly sliced lengthwise on a mandoline
  • 1 cup grated Parmesan (about 4 ounces)
  • One 10-ounce jar sun-dried tomatoes, drained and chopped
Steps
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