Description
A tender, cheesy side dish that celebrates summer squash with herbs and melted cheese.
Ingredients
- 3 medium zucchini, sliced into rounds or half-moons
- 2 medium yellow squash, sliced into rounds or half-moons
- 5 tablespoons fresh basil, chopped
- 3 tablespoons green onion, thinly sliced
- 3/4 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 1/4 cups mozzarella cheese, grated (divided)
- 3/4 cup Parmesan cheese, coarsely grated (plus extra for topping)
- Salt and freshly ground black pepper to taste
- Olive oil spray
Instructions
- Preheat oven to 350°F. Spray an 8×11 inch baking dish with olive oil.
- Slice zucchini and yellow squash into 1/4-inch thick rounds or half-moons.
- Wash, dry, and finely chop fresh basil. Slice green onions thin.
- In a large bowl, combine squash, basil, green onions, thyme, garlic powder, 3/4 cup mozzarella, and 1/2 cup Parmesan.
- Season with salt and pepper, then toss until evenly coated.
- Spread mixture evenly in prepared baking dish.
- Bake uncovered for 28-32 minutes until zucchini is tender.
- Top with remaining mozzarella and extra Parmesan.
- Bake 12-15 minutes more until cheese is golden and bubbly.
- Let rest 5 minutes before serving.
Notes
Fresh basil makes a significant difference in flavor, but you can substitute 2 tablespoons dried basil if needed. For best results, grate your own cheese rather than using pre-shredded varieties.
- Prep Time: 20 minutes
- Cook Time: 45 minutes