Easy Cheesy Zucchini Bake

I love summer! There are so many reasons it is fabulous – the sunshine, pool days, all of the outdoor activities, picnics, and…of course…the availability of so many local fruits and veggies! Over the weekend my dad made a trip to my Uncle’s garden for some fresh produce and came back with tons of zucchini and squash!

This recipe is for those of you who enjoy the summer for all of it’s deliciousness and are wondering what you should make using up all of those veggies! My friend Kalyn sent me this recipe that she found on Kalyn’s Kitchen. I tweaked it a little bit using some ingredients I already had on hand and it turned out amazing!

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 (I used dry since I had it)
2 T thinly sliced onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used an assortment of cheese: some pepper jack, colby jack and feta )
1/2 cup coarsely grated Parmesan
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F. Spray an 8” x 8” baking dish with non-stick spray. Wash the squash and cut in slices or half-moon slices.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and any kind of cheese 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.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.