Fridays with Julie - Easy Cheesy Zucchini

Other than everyday life, I'm not sure what happened this week and why I really didn't do too much great cooking.  I did a little freezer cooking and we ate a lot of leftovers.  I was struggling for today's post, but with a little help from Pinterest, I was inspired again.  Off to the kitchen I went to make this quick and easy side dish for today's lunch.  I did change a few ingredients based on things at home and this recipe is totally versatile.  It also has two of my favorite words right there in the title, "Easy" and "Cheesy."  I hope you enjoy this weeks addition of Fridays with Julie.

Easy Cheesy Zucchini Bake

via kalyns kitchen

Ingredients:

• 2 medium-sized zucchini, cut in slices or half-moon slices
• 2 medium-sized yellow squash, cut in slices or half-moon slices
• 2-3 T chopped basil (I'm sure fresh is best but I didn't have any on had - thus dried works too)
• 2 T thinly sliced green onion
• 1/2 tsp. dried thyme
• 3/4 tsp. garlic powder
• 1/2 cup + 1/2 cup shredded cheese (I had pizza cheese and cheddar so I used both)  
• 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
• salt and pepper to taste

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  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 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.