I guess I’m going for some of the easier recipes at the moment. This is simple but very effective and even the children will like this. probably something to do with the cheese!
Makes 4 – 6 servings but can easily be doubled or trebled.
2 medium sized zucchini, cut in slices or half moon slices.
2 medium sized yellow squash, cut in slices or half moon slices.
4 tbsp of fresh chopped basil. (You can use less if you’re not a huge fan of basil)
2 – 4 tbsp thinly sliced fresh scallions (spring onions) depending on taste
1/2 to 3/4 tsp dried thyme
3/4 tsp garlic powder or more according to your taste
3/4 cup plus another 3/4 cup grated sharp cheddar, or any mixture of cheeses as long as there is plenty of flavor in the cheese.
1/2 to 3/4 coarsely grated parmesan cheese
Salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees.
Spray an 8 x 8 (or thereabouts) baking dish with oil or non stick spray
Wash the squashes and cut into slices or half moons. Wash the basil and spin dry or dry gently on paper towels and finely chop. Slice the scallions (spring onions)
Combine the sliced squashes, chopped basil, sliced green onions, dried thyme, garlic powder, both cheeses (remember to hold back the extra cheese for the topping) and stir with the vegetables until they are well coated with the cheese and herbs and well distributed.
Season with salt and freshly ground black pepper.
Put the mixture in the baking dish and bake uncovered for 25 to 30 minutes.
When the zucchini dish is nearly cooked through, take the baking dish out of the oven and sprinkle over the remaining grated cheese.
Put the dish back in the oven and bake for 15 minutes until the cheese is melted and lightly browned and the zucchini melted.
Serve hot.