Gourmet Veggie Mama

Cheesy Zucchini and Squash Bake

So we all know about my issues with zucchini and summer squash, but of course it is the middle of summer, and they keep showing up in my CSA box. There’s only so much zucchini bread I can make and freeze, and my zucchini brownie is in need of some tweaking, so it was time to experiment with something new.

Here’s some news: I like cheese. Pair most vegetables with enough cheese, and you’re good to go. That’s the beauty of this recipe for cheesy zucchini and squash bake. Three kinds of cheese,* plus basil, thyme, and garlic, actually makes zucchini delicious.

Who knew?

*When I told Nora before lunch today that it had three kinds of cheese, her response was an enthusiastic “yes,” accompanied with the sign for “yes”. Double yes for triple cheese!

This is the second time I’ve made this recipe — the first time was for a potluck, and it was all gone by the time we left! This time I decided to use goat cheese in place of half of the mozzarella. I’m so glad I did, because it was just what it needed to be kicked up a notch!

Cheesy Zucchini and Squash Bake
Adapted from this recipe

2 medium zucchini, cut in slices or half-moon slices
2 medium yellow squash, cut in slices or half-moon slices
3 Tbs chopped fresh basil
1/2 tsp dried thyme
1 small onion or shallot, finely chopped
2 cloves garlic, minced or pressed
1 cup shredded mozzarella, divided
4 oz goat cheese, crumbled
1/2 cup grated parmesan
salt and fresh ground black pepper to taste

Preheat the oven to 350°. Spray an 8 x 8 baking dish or casserole with olive oil.

Combine the sliced zucchini and squash, basil, thyme, onion, garlic, 1/2 cup of the mozzarella, the goat cheese, and the parmesan in a large bowl. Stir and toss until well-combined. Season to taste with salt and pepper.

Transfer the mixture to the baking dish and bake uncovered for 25 to 30 minutes. When the zucchini and squash are nearly cooked through, sprinkle the remaining 1/2 cup of mozzarella over the top of the baking dish. Bake for 10 to 15 minutes longer, or until the cheese is melted and nicely browned and the zucchini and squash are fully cooked.

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10 Thoughts on “Cheesy Zucchini and Squash Bake

  1. It’s HARD to get a non dessert to go poof by the end of a potluck. It seems like this one might be perfect to spring on even my family…

  2. A definitely must try! Thanks for sharing and linking up 🙂

  3. Since I blogged about zucchini, I have heard so many funny old squash jokes. Cheese does resolve most things, doesn’t it?

  4. Andrea on July 25, 2012 at 5:07 pm said:

    I definitely need to try this one. My husband doesn’t like zucchini or summer squash either. The only savory recipe I’ve found so far that he likes are zucchini cakes.

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