Easy Cheesy Zucchini Bake

4 steps

Yummy Make 4-6 servings

Updated at: Sat, 03 Feb 2024 16:32:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories109.6 kcal (5%)

Total Fat5.1 g (7%)

Carbs7.6 g (3%)

Sugars4.8 g (5%)

Protein10 g (20%)

Sodium426.7 mg (21%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2zucchini

medium-sized, cut in slices or half-moon slices

2yellow squash

medium-sized, cut in slices or half-moon slices

2 Tfresh basil

chopped, or even less, depending on how much you like the flavor of basil

2 Tgreen onion

thinly sliced

½ tspdried thyme

¾ tspgarlic powder

½ cuplow-fat Mozzarella cheese

½ cupParmesan

coarsely grated, I would use a little less if you only have the very finely grated Parmesan from a can

salt

to taste

fresh ground black pepper

to taste

Instructions

Step 1

Preheat oven to 350. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Step 2

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds 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.

Step 3

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.

Step 4

This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!