Another zucchini recipe, and this one is a winner! I am always looking for new ways to use zucchini and squash in the summer months, when it is growing rampant in the garden. This is a casserole style dish, and can really be customized to your liking, using your favorite herbs and cheese.Easy Cheesy Zucchini Bake
recipe adapted from Kalyn's Kitchen Ingredients:
1 medium to large green zucchini
1 medium to large yellow squash
1-2 cloves garlic, minced
1/4 cup fresh herbs (I used basil, oregano, parsley, and chives)
1 cup freshly grated Parmesan cheese, divided
1/2 cup cheddar cheese, grated
Preheat oven to 375 degrees.
Slice zucchini and squash into half moons. Place in mixing bowl.
I picked my fresh herbs from my herb garden and decided to use a variety of what I had growing. You can use all of the same, or a variety like I did here. The basil, chives, oregano and parsley really worked well together in this dish.
Chop the herbs and minced the garlic, add to bowl.
Add 1/2 cup of the freshly grated Parmesan cheese and salt and pepper. Mix together well.
Butter a baking dish (this was 8x10, but you can use 8x8, 9x9, or whatever you size you would like). If you prefer, you can spray with non-stick spray instead of using butter.
Add the zucchini mixture to the prepared baking dish and spread evenly.
Top with the remaining 1/2 cup of Parmesan cheese and the 1/2 cup of cheddar cheese.
Bake for about 30 minutes, or until top is golden brown and bubbling.
Let cool for about 5-10 minutes before serving. This dish was delish! My husband and I ate almost the entire pan ourselves.