Instructions

• Preheat oven to 350F/180C. Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray.
• 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.
• Slice green onions.
• Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, ½ grated mozzarella and ½ cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper.
• Put the mixture in the baking dish and bake uncovered for about 25-30 minutes or until mostly tender.
• When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining ½ cup of grated mozzarella, plus a little more Parmesan if desired.
• Put the dish back in the oven and bake for another 10-15 minutes until the cheese is melted and browned, and the zucchini is fully cooked. Serve hot.
• This dish kept well in the fridge overnight.