Cheesy Zucchini Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 130.2
- Total Fat: 9.5 g
- Cholesterol: 14.9 mg
- Sodium: 232.0 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.3 g
- Protein: 9.0 g
View full nutritional breakdown of Cheesy Zucchini Bake calories by ingredient
Introduction
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.) (Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)Number of Servings: 8
Ingredients
-
2 cup, sliced Zucchini
2 medium Summer Squash
1.33 cup Publix Low Moisture Part Skim Mozzarella Shredded Cheese
.5 cup Parmesan Cheese, grated
1 tbsp Garlic powder
1 serving 2 tsp Italian Seasoning (by JULIE1933)
2 tbsp Extra Virgin Olive Oil
Directions
Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices.
Combine the sliced squash, 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.
This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HATAKEMAARA.
Combine the sliced squash, 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.
This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HATAKEMAARA.