Zucchini... all of a sudden there's so much of it!
Adding cheese and baking it is one of the easiest and yummiest ways to enjoy this summer favorite!
I originally got this recipe from Kalyn's Kitchen and have been enjoying it with my own kitchen tweaks for weeks now!
Here's what you'll need:
Here's what to do:
Preheat oven to 350F/180C. Spray an 9" x 13" baking dish with olive oil or non-stick spray (but if you forget it'll be ok - guess how I know!). Wash the squash and cut in quarter-moon slices.
Combine the sliced squash, basil, green onions/chieves, 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. I do this right in the 9x13 pan, which means less dishes! Season with salt and ground black pepper. Bake uncovered for about 25-30 minutes.
When the zucchini is almost cooked, take it out of the oven and sprinkle the remaining 1/2 cup of grated cheese on top. Put the dish back in the oven for another 10-15 minutes, or until the cheese is melted and nicely browned. Zucchini should be fully cooked. Serve hot.
Keeps well in the fridge & heats up in the microwave the next day!
One of my kids will eat this and the other is not a fan but #DairymanDan & I both love it! And I love that I don't have to shred my zucchini for this recipe!
What's your go to zucchini recipe? Especially ones that don't need shredding!
Growing up a city-girl, after marrying my dairy farmer husband and spending a few years abroad, we came home to expand the family dairy farm and want to share our journey & farm life with you!