Meal Planning Mondays: Zucchini + Squash Cheesy Bake

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I try to make a new recipe about twice a month.

Sometimes they are a fail (meaning my husband hates it) and sometimes they are added to our new favorite dishes!

This super simple and delicious Zucchini + Squash Cheesy Bake has become a favorite!

I came across this “easy cheesy zucinni bake” recipe on pinterest and thought with a few changes it could be a really easy and healthy meal.

We typically eat this as a main course but it makes a great side dish and the leftovers are even pretty good for a fast breakfast.

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Start with fresh zucchini and squash. We try to only eat organic when possible so I picked these up from Central Market. Wash the zucchini and squash and cut in slices or half-moon slices.

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chopped zuchinni

The recipe called for dried basil but you can use chopped fresh basil too. You can also adjust the amount of basil and thyme to your own taste.

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I shred my own cheese (my favorite brand is Organic Valley) It is one extra step but I haven’t found any grass fed cheese that is already shredded.

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Toss together the sliced squash, chopped basil, dried thyme, garlic powder, and cheese. Season with salt and fresh ground black pepper.

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Put the mixture into an 8″ x 8″ casserole dish that you’ve sprayed with olive oil.

Bake 25-30 minutes, then sprinkle over another 1/2 cup of the cheese.

Bake 10-15 minutes more, or until the cheese is melted and nicely browned and the zucchini is cooked through.  Serve hot.

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Easy Cheesy Zucchini Bake
Makes 4-6 servings

Ingredients:
2 medium-sized zucchini, cut in slices
2 medium-sized yellow squash, cut in slices
2-4 T chopped fresh basil 1/2 tsp. dried thyme
3/4 tsp. garlic powder
1 cup shredded cheese (1/2 in mixture and 1/2 for topping)
salt and fresh ground black pepper to taste

Instructions:
Preheat oven to 350F/180C.  Spray an 8″ x 8″ baking dish with olive oil. Wash the squash and cut in slices or half-moon slices. Combine the sliced squash, chopped basil, dried thyme, garlic powder, and 1/2 cup cheese then 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.