Tuesday, August 9, 2011

Easy Cheesy Zucchini Bake

I really like KalynsKitchen.com.  I find that I use many of her recipes. This is a great site for South Beach Diet friendly foods. Check it out. She even has a section of her favorites from each year.

2 medium - sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash cut in slices or half-moon slices
2-4 Tablespoons chopped fresh basil
2 tablespoons thinly sliced green onions
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella
                                                                Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan
salt and fresh ground black pepper to taste
1. Preheat oven to 350 degrees F. Spray and 8" X 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with a paper towels and finely chop. Slice green onions.
2. 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 25-30 minutes.
3. When zucchini is nearly cook through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of white cheese. Put the dish back in the oven for 10-15 minutes until cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

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