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!
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.
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.
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.
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.
Toss together the sliced squash, chopped basil, dried thyme, garlic powder, and cheese. Season with salt and fresh ground black pepper.
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.
Easy Cheesy Zucchini Bake
Makes 4-6 servings
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
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.