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Cheesy Zucchini Bake

Cheesy Zucchini Bake
Cheesy Zucchini Bake
This healthy recipe comes from NDSU Extension Service.


4 small zucchini

4 small yellow squash

2 Tbsp. thinly sliced green onion

3 tsp. dried basil

½ tsp. dried thyme

¾ tsp. garlic powder

½ c. parmesan cheese

1 c. Italian blend shredded cheese, divided

Salt and pepper to taste


Preheat oven to 350 F. Lightly coat a 9” x 13” baking dish with non-stick cooking spray. Rinse zucchini, squash and green onions under cool running water. Cut squash and zucchini into ½ inch slices or half-moon slices. Combine all ingredients (reserve ½ cup of shredded cheese) in a medium bowl.  Stir until well mixed.  Spread the mixture evenly in the baking dish and bake uncovered for about 25-30 minutes.  When the vegetables are nearly cooked through, remove from the oven and sprinkle on the remaining Italian cheese (1/2 cup).  Bake for 10-15 minutes, or until cheese and melted and browned and the vegetables are fully cooked.

Makes 12 servings.

Each serving has 60 calories, 3 grams (g) fat, 5 g protein, 3 g carbohydrate, 1 g fiber and 140 milligrams (mg) sodium.

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