LOW-CARB EASY CHEESY ZUCCHINI BAKE

For those who care about such things, this tasty recipe is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

Author: Kalyns Kitchen

INGREDIENTS:

• 2 medium-sized zucchini, cut in slices or half-moon slices
• 2 medium-sized yellow squash, cut in slices or half-moon slices
• 2 – 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
• 2 T thinly sliced green onion
• 1/2 tsp. dried thyme
• 3/4 tsp. garlic powder
• 1/2 cup + 1/2 cup grated mozzarella or other mild white cheese such as Monterey Jack (Use low-fat or full-fat cheese, whichever you prefer. Use a little more cheese if you like it extra cheesy!)
• 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
• (I would use less Parmesan if you only have the very finely grated Parmesan from a can.)
• salt and fresh ground black pepper to taste

DIRECTIONS:

1. Preheat oven to 350F/180C.  Spray an 8″ x 8″ or 8″ x 11″ baking dish with olive oil or non-stick spray.  (I originally used the small size, but now I prefer a slightly bigger dish.) Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner to dry the basil and Herb Scissors to cut into thin slices.) Slice green onions.
2. Visit kalynskitchen.com for full directions.

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