2 medium-size zucchini, cut in slices or half-moon slices
2 medium-size yellow squash, cut in slices or half-moon slices
2-4 tablespoons chopped fresh basil (accordng to your taste)
2 tablespoons sliced green onions
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1 cup (divided) shredded white cheese (such as a blend of mozzarella, romano, parmesan)
1/2 cup coarsely grated fresh parmesan cheese
Salt and freshly ground black pepper to taste
Preheat oven to 350 degrees. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Combine the sliced squash, chopped basil, sliced green onions, thyme, garlic powder, 1/2 cup of shredded white cheese and parmesan cheese. Stir until the squash is well coated with cheese and the herbs are well distributed. Season to taste with salt and pepper. Put the mixture in the baking dish and bake, uncovered, for about 25 minutes.
When the squash is nearly cooked through, take the casserole dish out of the oven and top with the remaining 1/2 cup shredded white cheese. Bake an additional 10 minutes or until the cheese is melted and is starting to brown and the squash is fully cooked. Makes 4-6 servings.