I found this dish on Pinterest and couldn’t wait to make a vegetable dish that looked like a gratin. I didn’t have any yellow squash so instead I used 1 zucchini and part of a butternut squash that I had leftover in the fridge (uncooked but peeled). I cut the zucchini into 1/2″ rounds and the butternut squash into half moons. For the cheeses, I used Parmesan and mozzarella.

©EverydayCookingAdventures 2013

The assembly was simple and into the oven it went. I served this dish alongside Country Living Magazine’s Maple Butter Roasted Chicken Thighs. It really did come out looking like the photo–something that usually doesn’t seem to quite happen for me. So hooray! We both gobbled it up and there’s a little bit left for one person’s lunch tomorrow. I couldn’t taste the basil or green onion so maybe that’s really not even needed, but when you combine cheese and vegetables–the combination is usually a winner! Will make this again, for sure. Here’s my zucchini bake:

Easy Cheesy Zucchini Bake ©EverydayCookingAdventures 2013

Easy Cheesy Zucchini Bake

Recipe from: KalynsKitchen.com
Makes 2-3 servings

Instructions:
1. Preheat oven to 350ºF. Spray an 8″ x 8″ baking dish with olive oil or non-stick spray. Wash the squash & zucchini and cut in slices or half-moons. Wash basil, dry with 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 cheeses 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.

3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake another 10-15 minutes, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.