Zucchini casserole

Inspiration: Karen N

Prep: 15 minutes
Cook: 35 minutes

Serves: 4-6

Description: Roasted vegetables are soooooo good. I normally broil a sliced zucchini and add parmesan to it. Then I came across this dish. It's cheesy and flavorful, and the sweet flavors of roasted zucchini and squash still come through.

Ingredients:
2 medium-sized zucchini, cut into half-moon slices
2 medium-sized yellow squash, cut into half-moon slices

3 tbs chopped fresh basil 

2 tbs thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp garlic powder

1 cup of a blend of Mozzarella, Provolone, Romano, and Parmesan
1/2 cup grated Parmesan for the top
S&P

Directions:

1. Preheat oven to 350.  Spray an 8" x 8" baking dish with non-stick spray.  

2. Wash the squash and cut in half-moon slices.  

3. Finely chop the basil and green onions.

4. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and blended cheese.

5. Stir together until the veggies are coated with cheese and the herbs are well-distributed.  

6. Season with salt and fresh ground black pepper.  

7. Put the mixture in the baking dish and bake uncovered for 25 minutes.

8. 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.  

9. Put the dish back in the oven and bake 10 minutes longer.   Serve hot.