Cheesy Zucchini and Squash Bake

Scott has been coming home with zucchini at least twice a week recently, he gets them fresh from a customers garden so they are beautifully fresh and extremely tasty.

So my fridge has been stock piled with them and they are HUGE!!. I enjoy them raw but Scott is not so keen so I have been trying to think of various ways to use these beauties. He also brought some Patty pan squash which I have used in curries and stews.

So I also used one of these in the bake.

It doesn't have to look neat so just shuffle them around in the tray to fit them in.

Ingredients

1 onion, chopped

2 cloves garlic, thinly sliced

1 tbsp oil

1 large zucchini, sliced

1 pattypan squash, sliced

1 tsp dried thyme

1 tsp dried rosemary

3/4 tsp garlic salt

3 tbsp fresh basil, chopped

1 tomato, sliced

1 cup tasty cheese, grated

1/2 cup Parmesan, grated

Method

1. Preheat oven to 180°C. Lightly grease a 7 x 10" ovenproof dish.

2. Add oil to a frying pan over a medium heat. Cook onions and garlic until softened, don't char them.

3. In a large bowl, add the onion and garlic along with zucchini, squash, herbs, garlic salt, 3/4 cup grated cheese, Parmesan. Season with salt and pepper, mix to combine well and evenly coated.

4. Pour mixture into prepared oven proof dish. Top with sliced tomato, sprinkle with a little more cheese if you desire.

5. Bake for 25-30 minutes or until zucchini and squash are almost tender (check by piercing with a fork).

6. When nearly cooked through, sprinkle with the remaining 1/4 cup grated cheese and more Parmesan if desired. Return to oven for a further 10-15 minutes or until cheese is melted and browned.

It is by no means a good looking dish but it is very tasty, great on its own or as a side. Darren took the leftovers to his work the next day.

Enjoy as a side or main dish.

Comments

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