Friday, July 31, 2015

Summer Zucchini Casserole


My two favorite summer vegetables are summer squash and zucchini. Funny how they match so well together in recipes also! My husband and I took a trip to the farmers market and picked up a large box of random fruits and veggies, including zucchini and summer squash. Well I put them together, added some fresh herbs and melted cheese, and it turned out absolutely delicious!


2 medium size zucchini, washed
2 medium size summer squash, washed
3 Tbs. fresh basil, chopped
2 green onions, green part chopped
1/2 tsp. dried thyme
1 tsp. garlic powder
1/2 c. reduced fat Mozzerella cheese
1/4 c. grated Parmesan cheese
salt and pepper

Preheat the oven to 350 degrees. Spray a glass pie dish with nonstick cooking spray and set aside. Cut both the zucchini and summer swash in about 1/4 inch slices, trying to make them fairly even. Start layering them in the pie dish alternating every other one between zucchini and summer squash. When the line starts getting long, push them towards the edge of the dish and go in a circular pattern until they make a ring around the inside of the dish. Fill as best you can the leftover slices in another ring in the middle, and then fill in the center with a few slices. Sprinkle the top with the chopped onion and basil. Dust with the thyme, garlic powder, salt and pepper. Cover with tinfoil and bake for 25 minutes in the oven. Remove the tinfoil and add both cheeses. Continue to bake uncovered for 15-20 more minutes until the zucchini is fork tender.

(Makes 6 servings, 2 WW points per serving.)

The fresh basil was picked from my moms garden. She has an amazing green thumb. I, on the other hand, do not what so ever. There is only one plant that I have successfully kept alive for four years now, and that is about it. Here are a few pictures from her garden that I took while waiting for the casserole to bake. 


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