Easy Cheesy Zucchini Bake

(Courtesy of kalynskitchen.com)

Ingredients:
2 medium-sized zucchini, cut into slices or half-moon slices
2 medium-sized yellow squash, cut into slices or half-moon slices
2-4 Tbsp. chopped fresh basil (or even less depending on how much you like the flavor)
2 Tbsp. thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1 c. low-fat white cheese, divided (can use a mixture of different cheeses such as mozzarella, provolone, romano etc)
1/2 c. coarsely grated Parmesan cheese (use less if you only have the finely grated kind from a can)
Salt and fresh ground black pepper, to taste

Directions:
Preheat oven to 350 degrees.  Spray a 8x8 baking dish with olive oil or nonstick spray.  Wash the squash and cut into slices of your choice.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder and the low-fat white cheese and stir together until the vegetables are coated with cheese and the herbs are well-distributed.  Season with salt and 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 c. 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 the zucchini is fully cooked.  Serve hot.  

This will keep well in the refrigerator overnight.