Cheesy Zucchini Bake

Quick post to share a new go-to recipe! I love zucchini… I love cheese…. so when I saw a pin for an “Easy Cheesy Zucchini Bake,” I was immediately sold. I modified the original recipe (which you can find in this post on www.kalynskitchen.com) by adding olive oil and I didn’t use basil. I think it really comes down to a matter of preference, including (or not including) EVOO or basil won’t make or break this dish. It’s a great side – I served it with baked chicken – and it held up alright overnight in the fridge.

Enjoy! And stay tuned for a couple new recipes that I plan on posting in the next couple of weeks that I discovered on a recent trip to Maine including a delicious black bean & corn salad and a scandalously decadent chocolate cake!

Cheesy zucchini bake!

Ingredients

  • 2 medium-sized zucchini, sliced
  • 2 medium-sized yellow squash, sliced
  • 2 T thinly sliced green onion
  • 1 T extra virgin olive oil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/2 cup + 1/2 cup low-fat Italian cheese mix
  • salt and fresh ground black pepper to taste

Directions

  1. Preheat oven to 350F.  Spray an 8″ x 8″ baking dish with non-stick spray.
  2. Combine zucchini and squash in large bowl with olive oil, green onion, thyme, garlic powder, and 1/2 cup of cheese. Mix until well-combined and season with salt and pepper.
  3. Pour into baking dish and bake for 25 minutes, or until zucchini is almost done.
  4. Remove from oven and add remaining cheese on top; return to oven for 10-15 minutes, or until the cheese is melted and zucchini cooked through.
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