Cheesy Zucchini Bake

After a great harvest of zucchini this year, I was looking for great new ways to serve it to my family.  I found this recipe and it was a hit with the hubby and kids.

Ingredients:
  3medium-sized zucchini, cut in slices or half-moon slices
2-4 T chopped fresh basil (I suppose you can use dry...but truly the fresh makes it taste heavenly)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheeses (I used mozza Cheese and Parmesan - NOT the dried canned kind either!) divided - reserve 1/4 cup of mixture for topping later.
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the zucchini and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

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 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 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 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Original Recipe found on Kalyn's Kitchen