Zucchini Squash Casserole

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This week's recipe is literally so easy, that I feel guilty even calling it a recipe. It is almost an abomination to actual recipes to call this by the same name. But, on the flip side. this is a crazy-delicious dish that can be made ahead, meal-prep style for lunches, or a throw together meal for an easy dinner. It is healthy, flavorful, and uses zucchini and summer squash, both of which will be growing in abundance in the next few months. The other great thing about this recipe is that other seasonal vegetables can be thrown in the mix to make for interesting flavor/color combinations to entice your palate.

While this may not be a difficult recipe by ANY stretch of the imagination, sometimes it takes a little recipe nudge, like this one, to get us out of healthy-eating ruts. We get so used to making the same diet-friendly dishes over and over, that we are almost afraid to switch it up. (Plus, who has time to learn a bunch of new recipes all the time?) This recipe is simple, and will fit right into any meal rotation. Add in some cauliflower rice or hummus crusted chicken breasts and you've got a complete meal in no-time flat.

Zucchini Squash Casserole
Gather:
2 medium-sized zucchini, cut in slices or halved slices
2 medium-sized yellow squash, cut in slices or halved slices
2-4 Tbsp chopped fresh basil 
2 Tbsp thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic 
1 tbsp olive oil
1/2 cup + 1/2 cup low-fat white cheese. (Your preference. Mozzarella works well, but swiss or gouda would give the dish a different flavor. Choose according to your craving.)
1/2 cup coarsely grated Parmesan. Buy it grated, or do it yourself for even better flavor.
salt and fresh ground black pepper, to taste

Method:
-Combine chopped zucchini, squash, onions (and whatever other vegetables you may or may not have chosen to include) with oil, basil, thyme, garlic, salt and pepper. Mix in one half cups of the white cheese of your choice and the parmesan. Add mixture to baking dish and bake at 350F for 20-25 minutes. 
-When the zucchini is nearly cooked through, remove from oven and add last 1/2 cup of cheese to the top and bake for an additional 5-10 minutes, or until cheese is melted and slightly browned.
Serve piping hot.
-This stores well in the fridge, but good luck, it probably won't last that long. 

Change up your routine, add in some vegetables and get comfortable in the kitchen. 
Be well!