Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.
Preheat oven to 350F/180C. Spray an 8″ x 8″ baking dish with olive oil or nonstick
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.
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
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.
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!
This printable recipe from KalynsKitchen.com.