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Easy Cheesy Zucchini Bake

Recipe by I found this recipe on Pinterest and just had to try it! It was well worth it :-) You can find the original recipe (which called for cooking spray I might add) at www.kalynskitchen.com. Cindy Bechtholdt


  • 2 med. zucchini (cut in slices and then in half)
  • 2 med. yellow squash (cut in slices and then in half)
  • 2-4 T. freshly chopped basil (or less depending on your preference)
  • 2 T. thinly sliced green onion
  • 1/2 t. thyme
  • 3/4 t. garlic powder
  • 1 C. cheese (a combination of Mozzerella, Provolone, and Romano)
  • 1/2 C. coarsely grated Parmesan cheese
  • salt and pepper


Preheat oven to 350F/180C. Place any mold of your choice onto a Perforated Baking Sheet (I used the Fluted Square Mold). Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. (You could use our new Eco-Chop for this!) Slice green onions.Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and the 1 cup of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.When the zucchini is nearly cooked through, take it out of the oven and sprinkle with the 1/2 cup of Parmesan cheese. Put it 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.

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