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.)

For full instructions kindly visit kalynskitchen.com.