Sformato di Zucca (Italian Squash Casserole)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian squash casserole made with pumpkin puree, eggs, Parmigiano cheese, and aromatics like rosemary and nutmeg. A savory, nutritious side or main course, especially good in fall.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 kg pumpkin (2,2 pounds)
- 1 egg
- 100 g Parmigiano Reggiano (1 cup, grated)
- 50 g breadcrumbs (½ cup)
- 15 g butter (1 tablespoon, unsulted)
- 2 rosemary (sprigs)
- nutmeg (to taste)
- salt (to taste)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 287mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 174mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.