Cheesy Squash & Zucchini Bake

Hello, again! Even though fall will soon be here in Northern Michigan, our garden season is still in full swing and I’m trying to take advantage of it as much as I can before the weather takes a turn. This past weekend I made 10 slowcooker freezer meals to have on hand during this busy fall season using of the various fresh veggies found at local markets. I also stopped by Bill’s Farm Market and grabbed some extra zucchini and squash to throw together a quick lunch for myself during my freezer prepping extravaganza. I find myself eating a lot of meatless meals during the day while I’m working from home and I always try to have at least one meatless meal a week for my family if everything all goes as planned. Give me a veggie and some cheese and I am all set.

I threw together this quick and easy dish using fresh garden zucchini and squash from Bill’s Farm Market, herbs and cheese. Serve it as a meatless main dish or serve as a side. Your choice.

Cheesy Squash & Zucchini Bake Ingredients –

2 medium size yellow squash
2 medium size zucchini
1 C. shredded mild cheddar cheese (I prefer to shred my own blocks and find it melts easier)
1/2 C. fresh grated parmesan
1 tsp. garlic powder
1 tsp. parsley
2-3 tbs. fresh basil, chopped
salt & pepper to taste

Directions –

#1. Preheat the oven to 350 degrees and spray an 8×8 baking dish with non-stick cooking spray.
#2. Wash your veggies, slice and cut in half.
#3. Combine the zucchini, squash, 1 cup of shredded cheese, garlic powder, parsley and fresh basil, mixing well. Pour the mixture into your baking dish.
#4. Bake for 20-25 minutes or until the zucchini and squash are forkable.
#5. Sprinkle the 1/2 cup of fresh grated Parmesan cheese on top of the vegetables and place under the broiler on low. Allow the cheese to melt and turn golden brown.
#6. Serve as a meatless main dish with crusty bread and a salad or as a side dish. Enjoy!