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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
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1/2 c. parmesan cheese
  • 1 c. Italian-blend shredded cheese, divided
  • Salt and pepper to taste


Preheat oven to 350 F. Lightly coat a 9- by 13-inch baking dish with nonstick cooking spray. Rinse zucchini, squash and green onions under cool running water. Cut squash and zucchini into 1/2-inch or half-moon slices. Combine all ingredients (reserve 1/2 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 to 30 minutes. When the vegetables are nearly cooked through, remove from oven and sprinkle with the remaining Italian cheese (1/2 cup). Bake  for 10 to 15 minutes or until the cheese is melted and browned and the vegetables are fully cooked.

Makes 12 servings.

Per Serving: about 60 calories, 3 grams (g) fat, 5 g protein, 3 g carbohydrate, 1 g fiber, and 140 milligrams (mg) sodium.

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