Monday, August 30, 2010

Cheesy Zucchini Bake

I know gardening season is almost over, but this is well worth a trip to the grocery store and paying every penny they are [over]charging for the veggies. A friend gave me some zucchini, squash & tomatoes a couple weeks ago. As my kids would say "I'm not a big fan of zucchini & squash." I've sauted the zucchini & sqaush before with seasonings but it was only okay. So I decided to go to the trusty and typed in the ingredients I had on hand. Thus . . .

Cheesy Zucchini Bake

2 medium tomatoes, sliced and quartered
2 small zucchini, sliced
2 small yellow squash, sliced
1/2 tsp dried basil
1/2 tsp garlic powder
1 cup shredded monterrey-jack cheese, divided
1/4 cup parmesan cheese
1/4 bread crumbs

1. In a large bowl, lightly stir zucchini, squash, tomatoes, seasonings and 1/2 cup of monterrey-jack cheese. Pour into greased, 1 1/2 quart casserole dish.
2. Top with parmesan cheese and bread crumbs.
3. Bake at 350 degrees F for 45 minutes or until veggies are fork-tender.
4. Sprinkle with remaining cheese and let stand for 5 minutes.

Serves: 6

I've typed it up how I made it. Hey, rules were meant to be broken, right?!? If you'd like to see the original recipe, click here. The photo is from because my hubby snagged his work laptop and my photo of this recipe is on the laptop. A side note: I made this once with yellow tomatoes -- not the same result. I much rather have the red tomatoes!

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