Easy Cheesy Zucchini Bake
This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week.
2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
½ teaspoon thyme, dry or 1½ teaspoons fresh
1 teaspoon basil, dry, or 3 teaspoons fresh
1 teaspoon garlic powder
½ cup shredded Cheddar cheese
½ cup grated Parmesan or Romano cheese
⅓ cup dry bread crumbs (preferably whole wheat)
1 cup shredded mozzarella cheese (optional)
- Preheat oven to 350 degrees.
- Combine the tomatoes, zucchini, squash, seasonings and cheddar cheese. Place in a 1½ quart baking dish. Top with Parmesan or Romano cheese and bread crumbs. Bake at 350 for 45 minutes or until the vegetables are tender.
- If using mozzarella, sprinkle the cheese over the top and let stand 5 minutes so the cheese melts before serving.