Description
Discover the perfect Zucchini and Cheese Bake recipe! Learn how to create a delicious, cheesy dish with simple steps, perfect for a healthy and satisfying meal.
Ingredients
- 2 medium zucchini, cut in slices or half-moon slices
- 2 medium yellow squash, cut in slices or half-moon slices
- 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 (3 ml). dried thyme
- 3/4 tsp (4 ml). garlic powder
- 1 cup (240 ml) grated moz zarella cheese (see notes)
- 1/2 cup (120 ml) coarsely grated cheese alternative, plus a little more for the top if desired
- Salt and fresh ground black pepper to taste
Instructions
- Warm up your oven to 350°F (180°C). Lightly coat an 8″ x 8″ or 8″ x 11″ baking dish with olive oil or a non-stick spray. (Though I initially opted for the smaller dish, I now favor using a slightly larger one.)
- Rinse the squash thoroughly and slice them into rounds or half-moons.
- Clean the basil leaves, dry them using a salad spinner or paper towels, and chop or slice them finely. (Herb scissors or a mini salad spinner can be handy for this task.)
- Cut the green onions into thin slices.
- In a bowl, mix together the sliced squash, prepared basil, green onion slices, dried thyme, and garlic powder. Add half of the grated mozzarella and half a cup of the grated cheese alternative, ensuring the vegetables are well-coated and the herbs are evenly distributed. Add salt and freshly ground black pepper to taste.
- Transfer the mixture into the prepared baking dish and place it in the oven. Bake without a cover for about 25-30 minutes, or until the zucchini can be easily pierced with a fork and is mostly tender.
- Once the zucchini is almost done, remove the dish from the oven and sprinkle the remaining half cup of grated mozzarella on top. Add more of the grated cheese alternative if desired.
- Return the dish to the oven and continue baking for another 10-15 minutes, or until the cheese is melted, nicely browned, and the zucchini is completely cooked. Serve while still hot.
- This dish stored well in the refrigerator overnight, but since it was all eaten the following day, I can’t confirm if it would last beyond that!
Notes
- Slice zucchini and yellow squash evenly for consistent cooking and texturenLet basil and green onions sit with squash mixture to infuse flavors before bakingnBroil for 2-3 minutes at the end for a crispy cheese topping, watching closely
