EASY CHEESY ZUCCHINI BAKE
yield: 4-6 SERVINGS
INGREDIENTS:
- 2 medium-sized zucchini, cut in slices or half-moon slices
- 2 medium-sized yellow squash, cut in slices or half-moon slices
- 2 – 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
- 2 T thinly sliced green onion
- 1/2 tsp. dried thyme
- 3/4 tsp. garlic powder
- 1/2 cup + 1/2 cup grated mozzarella or other mild white cheese such as Monterey Jack (Use low-fat or full-fat cheese, whichever you prefer. Use a little more cheese if you like it extra cheesy!)
- 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
- (I would use less Parmesan if you only have the very finely grated Parmesan from a can.)
- salt and fresh ground black pepper to taste
DIRECTIONS:
- Preheat oven to 350F/180C. Spray an 8″ x 8″ or 8″ x 11″ baking dish with olive oil or non-stick spray. (I originally used the small size, but now I prefer a slightly bigger dish.) Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner to dry the basil and Herb Scissors to cut into thin slices.) Slice green onions.
- Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it’s mostly tender.)
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