Wednesday, July 27, 2011

Recipe for Easy Cheesy Zucchini Bake (Low-Carb, Gluten-Free)

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
If you like zucchini, fresh basil, and cheese, you'll love this Easy Cheesy Zucchini Bake.

When I noticed how many people are visiting my round-up of 50 Zucchini Recipes I knew it was time to spotlight this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam.  She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing.  Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious.  I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day.  If you have zucchini from your garden or the farmers market, you must try this!

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe.

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
If you had really small zucchini you could just slice them, but I cut mine in half lengthwise and then into half-moon slices.

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
The recipe called for dried basil.  Pam used about a tablespoon of chopped fresh basil.  I bumped it up to nearly 4 tablespoons of fresh basil.  You can adjust the amount of basil to your own tastebuds.

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
Pam had the idea of adding a few tablespoons of sliced green onions, which I thought was perfect in this recipe.

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
To keep this dish South Beach Diet friendly, I used this low-fat blend called Pizza Cheese.  It's a mixture of Mozzarella, Provolone, Romano, and Parmesan cheeses with only 6 grams of fat in 1/4 cup.  (You could use any type of low-fat white cheese.)

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
Toss together the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese.  Season with salt and fresh ground black pepper.

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
Put the mixture into an 8" x 8" casserole dish that you've sprayed with olive oil or non-stick spray.

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
Bake 25-30 minutes, then sprinkle over another 1/2 cup of the pizza cheese.

Easy Cheesy Zucchini Bake found on KalynsKitchen.com
Bake 10-15 minutes more, or until the cheese is melted and nicely browned and the zucchini is cooked through.  Serve hot.


Easy Cheesy Zucchini Bake found on KalynsKitchen.com
Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:
Preheat oven to 350F/180C.  Spray an 8" x 8" 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.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese 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.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!

South Beach Suggestions:  
This low-glycemic recipe would be a good choice for any phase of the South Beach Diet, although it might be a "once-in-a-while treat" due to the amount of cheese.  Be sure to use low-fat cheese if you're making the dish for South Beach, and I would eat a small side-dish portion for phase one.

Nutritional Information?
I chose the South Beach Diet to manage my weight using The Glycemic Index partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Love Zucchini?  Check out my post with 50 Zucchini Recipes!

Even More Great Recipe Ideas for Using Zucchini:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups from Kalyn's Kitchen
Grilled Zucchini Pizza Slices from Kalyn's Kitchen
Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil from Kalyn's Kitchen
Grilled Zucchini and Sausage Kabobs from Kalyn's Kitchen
Zucchini Breakfast Casserole from Simply Recipes
Gluten-Free Zucchini Bread from Gluten Free Goddess
Baked Zucchini Fries from Two Peas and Their Pod
Zucchini Pickles from Andrea Meyers
Zucchini with Golden Raisins, Pine Nuts, and Lemon from The Perfect Pantry
Greek Zucchini Fritters from Whipped
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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134 comments:

  1. This looks so yummy! It's always great to find a casserole that doesn't involve can-of-anything as well as no potatoes or rice (allergies in our house).

    I love Penzeys and have been buying their spices (and vanilla...yum) for over 15 years through 3 states and 6 moves. Now that I have access to a store, I don't get a catalog any more :(

    I've starred this in my google reader, so I can find it again.

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  2. I am a sucker for a tasty casserole and this one looks like it wouldn't disappoint! Loving the browned cheese and squash. YUM

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  3. Dree, glad this is going to work for you. And I have been buying Penzeys forever too. I finally visited the store in Chicago and now I've been to the one in Santa Monica as well.

    Mary, my sister and I both just loved it!

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  4. What's not to love? Baked zucchini doesn't seem to get as soggy as zucchini cooked other ways. I'm looking forward to trying it. (Thanks, Pam!)

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  5. Lydia, I loved that the zucchini stayed a tiny bit crisp even after it cooked that long.

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  6. It looks so cheesy and delicious. It would be a great way to get the kids to eat veggies.

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  7. Barbara, I do think that lots of kids would like this compared to many other ways to cook zucchini!

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  8. Simple easy and looks fabulous! I see the cooking gene runs in the family!

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  9. I have an obscene amount of zucchini in my fridge and something this cheesy sounds so good to me!

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  10. Fresh basil and scallions would definitely kick up the flavors. Love the idea. It's always nice to have another reliable and delicious zucchini recipe on hand Kalyn.

    I would love to live near a Penzey's store. My 98 year old father-in-law swears by their products.
    Sam

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  11. I love this! I so love zucchini and this sounds perfect! Thanks!

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  12. We have SO much zucchini lying around just waiting to be used and this would be a perfect way to do so! I am definitely making this -- it looks wonderful! Thanks for sharing :)

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  13. So glad people are liking this. It's definitely going to become one of my favorite ways to cook zucchini.

    Sam, I wish we had Penzeys in Utah but I order from them online all the time. I also love The Spice House, which is the sister of Bill Penzey.

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  14. I can always use another recipe for zucchini and this one sounds fabulous, Kalyn. I hope you have a great day. Blessings...Mary

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  15. I've made a cheesy zucchini recipe for years using cream cheese. I do think it was a great way to get my kids to eat some veggies and not protest too much but I must admit. I think it was more for me. ...I could just sit and eat the entire casserole with a spoon!

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  16. One can never have enough zucchini recipes! This one is going into my del.i.cious file for when I get home. I like that you "bumped up" the basil, Kalyn. Yum!

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  17. Thanks Mary!

    Barbara, love the sound of cream cheese with zucchini!

    Christine, there could never be too much basil for me, love it!

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  18. Thanks for the great new recipe. Zucchini and basil - two of my favorite things, and I have a bunch of both right now! I can't wait to make this for supper!

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  19. wow, that does look easy, healthy and super delicious :)

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  20. Shannon, hope you enjoy!

    Thanks Priya!

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  21. This looks absolutely delicious - we're going to the farmers market this weekend and I'll be sure to pick up some zucchini, squash, and local cheese! Penzey's catalogs have awesome recipes - it's such a random and great resource.

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  22. I have farm fresh zucchini and yellow squash in the fridge, and low-fat shredded cheese, basil and thyme in the garden. This recipe couldn't be easier or more healthful. Am forwarding it to my daughter -- something my granddaughters 11 and 7 will eat up!

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  23. Chimera and Samantha, so glad you like it. And I am shocked to realize it, but I think this is the very first time I've tried a recipe from Penzeys!

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  24. I have only just found this site....and for the last seven days have cooked beautiful food. I'm from the UK and this way of approaching food totally fits in around the Garden veg that we grow. I'm inspired now to keep on cooking, thank you Kalyn, your site is fabulous.

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  25. Thank you; of course I always love getting feedback like that!

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  26. I was just at Penzey's yesterday and saw this recipe, so I'm glad to hear it turned out great - I was thinking of trying it, with all the zucchini I've been getting in my CSA Box.

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  27. Looks fabulous. I'm all about easy these days. I will try this with vegan cheese.

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  28. Jeanette, the Penzeys recipe used tomatoes as well. I don't have any tomatoes yet, and I'm not sure if it would be better with them either.

    Karina, that would work great I'm sure!

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  29. I love hoe it seems all of your zucchinis have their own distinct personalities! I even like the grumpy one in front. GREG

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  30. Greg, it's funny isn't it? And I have round ones too, although none made it into this photo.

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  31. OK, yesterday it looked like from what I said that I had low-fat shredded cheese growing in my garden. Would that it were that easy. Cheesy garden aside, I made the Cheesy Zucchini Bake last night -- easy and delicious! A tummy pleaser.

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  32. Samantha, we know what you meant! So glad to hear you enjoyed it; thanks for letting me know.

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  33. Our massive garden explosion of zucchini is just around the program and, boy, are we ever going to need recipes like this to help use it up. Great recipe. Thanks, Kalyn - and thanks, Pam!

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  34. Dara, I hope you get to try this one. Pam really found a winner!

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  35. I think you could add some turkey bacon to make it a complete meal. Looks and sounds delicious can't wait to try it!

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  36. Sara, I hadn't thought of that but it sounds good!

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  37. this looks amazing! i have zucchini in my garden this year... so this might have to get on to the dinner table!

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  38. Ooh, can't wait to give this a try. Perfect summer side dish!

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  39. Thanks Karly. And I baked it in the toaster oven so it didn't heat up the kitchen too much!

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  40. Made this today for my family. DH and DD loved it! It was very tasty, although I didn't have thyme in the cabinet. I added to myfitnesspal.com tracker and your right, it is a treat that I will have once in awhile. I cut it into 9 portions instead of the 4-6. Thanks for the wonderful recipe!

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  41. I'm going to make this tonight, but I'm going to tweak it a bit and add mushrooms to bulk it up as I don't have enough zuke. I wish I could get the yellow squash but haven't been able to find it here in the UK. :(

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  42. Glad people are liking this, and I think mushrooms would be great in it.

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  43. I made this the other night for dinner, and it was INCREDIBLE. Love the fresh herbs, it just makes it so yummy!

    Quick question - I feel like the veggies lost a lot of liquid; I ended up with a small puddle at the bottom of my baking dish. Think this is normal, or any idea what my issue may have been?

    Thanks - and again, just a delicious recipe.

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  44. Marie, I wondered about that when I first read the recipe, and mine did have some liquid in the bottom but only a couple of teaspoons. I think it's normal, but you could salt the zucchini and let them drain for 20 minutes or so if it really bothers you.

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  45. Oh I'm in love with this Kalyn!! Like that the cheese is mixed in, not just a layer on top. Not growing any zucchini but happy to go to the market to buy ingredients for this :)

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  46. Jeanne, hope you like it! I know it's something I'm going to make many times!

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  47. This was yummy! Hubby and I ate the whole lot between us :) Will definitely make this again...and it was sooooo easy to throw together. The mushrooms were a nice addition.

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  48. Terri, so glad you enjoyed it, and I need to try the version with mushrooms.

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  49. This was great! I doubled the recipe since I had plenty of squashes ~ so I was able to have it again the next morning with my scrambled egg on top of it and then had it again the next day for lunch tossed with a little whole grain pasta, diced grilled chicken and a few cherry tomatoes. Glad to add this recipe to my "must make this again" list.
    Teresa In 110 degree Texas

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  50. Kathryn in SacramentoAugust 2, 2011 at 7:20 PM

    I made this on Sunday - it was delicious. I used about a pound of squash in a 8x8 Pyrex. It turned out that it really cooked down and was really starting to get crispy so I was able at 25 minutes, to stir the whole thing with the additional cheese. It came out nicely crisped - nothing better than melted cheese! I think I could cut a little of the cheese out and have a little more! I also used purple onoins because that's what I had and that was fine too. Lots of pepper. Sure helped to kill that ole zucchini taste!

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  51. Teresa, my condolences on the 100 degree weather! I like your creative ways of eating the leftovers!

    Kathryn, glad you liked it. I agree, you could cut down the cheese.

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  52. Loved this Kalyn, and it was so easy!! The hardest part for me- trying to cut the fresh basil!! But it was so so good. Will definitely make this again.

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  53. Donna, so glad you liked it. Some people stack up the basil leaves and slice them, but for this I just chopped it.

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  54. This recipe was AMAZING. I made it last night, and promptly christened it "Zucchini Crack" because we couldn't stop eating it. My husband even asked if we had enough zucchini left so I could make it again tonight! Thanks for the fantastic recipe!

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  55. Godzilaw, so glad you guys liked it!

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  56. Kalyn, we made this yesterday, but my husband added cubed chicken breast to it because he wanted to make it as more of a main dish. We had such a surplus of zucchini in the garden so we added just a bit more to make it into a casserole. It was delicious! Thank you for this recipe! (I wish I would have taken a picture but the dish was gone in minutes. Kids liked it, too!)

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  57. I can't wait to try this! I am linking back to you tomorrow on my August menu!

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  58. Dana, that sounds great with the chicken added.

    Thanks Jeannie! Hope you enjoy it.

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  59. Nice way to enjoy some of that summer zucchini!

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  60. I made this last night for dinner and it was fantastic!! My new favorite way to have zucchini. My husband, who is not a fan of zucchini, had seconds and made the comment that I should make this again. This is a keeper! Thanks so much for sharing!

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  61. Susan, so glad it was a hit with your husband. Always love hearing that a recipe has converted someone to a vegetable they didn't use to enjoy!

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  62. My husband and I both grew up in a smaller town in Texas with parents, grandparents, and extended family that all were gardeners. We have choked down our share of squash and zucchini (casserole, shredded, or deep fried) in our time. Neither of us were fans. haha However, this recipe is delicious and we both REALLY enjoyed it tonight and will be making it again! Thanks!!

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  63. Kyle and Ali, so glad you enjoyed it! (And I do know what you mean about the casseroles you have to choke down!)

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  64. Kalyn, Thank you for a great recipe! Made this for dinner tonight. My husband and I ate it all! Wonderful flavors. Will make again very soon. I did limit the basil to about 1tsp. Will add more next time I make Easy Cheesy Zucchini Bake!
    Karen

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  65. Karen, so glad you liked it! I'm big on basil, but it's something you can use to taste.

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  66. Thank you for yet another great recipe. Made it last night and it was delicious.

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  67. This is amazing! Even my kids love it! Thanks so much. This will be a regularly recurring dish at my house!

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  68. Amy so glad everyone likes it, especially the kids!

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  69. Do you think you could freeze this? If so, any recomendations on the best way?

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  70. Nicci, zucchini does not freeze well at all, especially cooked zucchini, so I probably wouldn't freeze this.

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  71. I made this for my college friends' thanksgiving dinner and it was a big hit! Everyone loved it and wanted the easy, college friendly recipe! Thanks for sharing!

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  72. mprise07, so glad you liked it!

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  73. This was yummy! We don't know how well it keeps because it all disappeared on the first presentation. And my 12yo grandson, who almost never eats veggies, ate some, asked for seconds, and said, "Thanks, Grandma!" as he left the table. A small miracle! Thanks, Kalyn.

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  74. Kady, love hearing it was a hit with the grandson!

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  75. Looking forward to trying this and many more recipes on your blog! Thanks for sharing =)

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  76. My family loved this recipe! The only changes I made were to triple the recipe and use zucchini, yellow crooked neck, and Mexican squash. So good! Thanks from sunny southern california!:)

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  77. I make a Zucchini Frittata and add tomatoes you might try adding some next time, it's very good in the Frittata.

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  78. I am trying this recipe right now. The only thing I am going to try it using fresh garlic. Will let everyone know how it turns out!!

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  79. So funny, I am also baking tonight the baked chicken pesto
    http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html
    Which I just realized was your recipe as well, thanks for dinner!!!!!

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  80. Making this for a side for dinner tonight. We're also having cottage cheese pancakes! Thanks for the recipe!

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  81. Permission to pin on Pinterest? I'm starting my Summer Vegetable board and this will go on first... ? Thanks either way -- Gail

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  82. Yes, you are welcome to pin any of my photos. (There's a "Pin-It" button at the top which is meant to signal that pinning is ok.)

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  83. I totally missed that! I always look for it; I don't pin without outright or tacit permission.(You just popped it up there, right? ;) ) I'll be pinning some of your others, too -- yummmmy! Thanks! Gail

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  84. Did anyone else have a problem with this coming out watery? :( I'm not sure my oven is working properly.

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  85. Mine has only a couple of teaspoons of liquid in the bottom of the dish, not much. You might try using a slightly higher temperature if you're getting more liquid than that.

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  86. Thanks so much for one more way to play with zuicchini. I'm thinking I might use feta cheese. I'll be pinning you to Pinterest to spread good word of you there. Thanks again!

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  87. Just made this and it was so good. It had a lot of juice though and my cheese did not brown? It was still yummy!

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  88. Shayna, I was using a toaster oven, so maybe it was a bit hotter. I'm not sure why some people are reporting more liquid than others unless it's the size of the zucchini. Smaller, crisp zucchini would probably release less water.

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  89. Just Stumbled this recipe. It's the start of zucchini season for me, so always looking for ways to use them. Love this thanks.

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  90. We made this for dinner last night and it was delicious!! Thanks for a a great recipe that even my meat eating husband loved.

    :-)

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  91. Thank you very much for the recipe. I made this for my 4th of July party, and it was a big hit. It was very flavorful and delicious.

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  92. So happy people are still discovering this and enjoying it!

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  93. I'm declaring this my favorite vegetable recipe of ALL time! I never thought I'd like eating vegetables but your recipe has changed my outlook. Thanks for sharing!

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  94. I made this for my family tonight as part of our veggie night and it got many great compliments from my family. My husband said it tasted like pizza.

    I will make this again since we have plenty of zucchini and squash in stock and the family seemed to enjoy it.

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  95. Glad it was a hit with the family!

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  96. This was phenomal! I usually make stuffed zucchini with tomatoes, bacon, and olives...this was just as good without all the fixins and MUCH easier! This is now in our regular rotation!

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  97. This looks wonderful and going on the menu for next week.

    I was thinking of maybe subsituting some of the cheese with a wedge or two of Laughing cow cheese. If there is any liquid after cooking I think the cheese would make a yummy sauce in the casserole.

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  98. I'd love to hear how it work with the Laughing Cow!

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  99. I made this tonight as a side dish for stuffed shells and it was great! I used 1 T of dried basil instead of fresh and then I used 2 oz of freshly grated extra sharp white cheddar instead of the mozzarella. I added the white cheddar during the last 10 minutes of baking.

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  100. making this right now. it's literally in my oven haha. it smells amazing. hope it turns out good! :) thanks Kalyn. I've made lots of ur recipes and they've been amazing!!!!
    <3

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  101. Thanks, glad to hear you've been enjoying the recipes!

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  102. I found this recipe and your blog on Pinterest, and I am so glad. I made it tonight. Quick, easy, nutritious and delicious. Thank you!

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  103. This is definitely going into our recipe box!

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  104. I made this last night and it is definitely going to be a favorite. My son is ten and he loved it, too.
    The flavors are just perfect. Thank you!
    Tina

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  105. Just made this tonight, omg incredible!! Love that it's so health and delicious at the same time. If only I could convince my husband and daughter to try it! Thank you for this. Going to look around your site for some more yummies. Found you via pinterest :)

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  106. I made this dish yesterday and put red pepper flakes on my helping. Oh so good!

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  107. I made this for my husband and myself tonight and it was fabulous! I did add sautéed onions and mushrooms too. Thanks so much!!

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  108. OH my goodness, this was delicious! I had only one zucchini and no yellow squash. I used a purple onion, fresh parmesan and Vermont Extra Sharp (white) cheese. I added dried basil, cracked red pepper flakes, salt and pepper. It was a great recipe. I hope you don't mind. I'm sharing this site and recipe on my blog and on facebook.

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  109. Teresa, glad you enjoyed it, and thanks for sharing!

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  110. I made this last night for my daughter and son-in-law (I am visiting them in Hawaii - ALOHA!). I used regular zucchini and also some par boiled butternut squash. I also added some browned chicken breakfast sausage. This dish is awesome!

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  111. Well lucky you to have relatives to visit in Hawaii! I love the sound of your version; glad you like the recipe.

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  112. This looks so yummy! I can't wait to try it! Thanks!

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  113. cant wait to try this, going to make half the recipe and devour it all for myself omnomnom. i was thinking about adding a sauce of some sort but not sure yet! maybe the cheese will be enough :)

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  114. Thanks Callie; I accidentally deleted the comment.

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  115. Hi, great recipe. How did you serve it? Just on it's own? With bread? Some other side dish? I need to keep the meal vegetarian but this on it's own doesn't seem like enough food to me.

    - Kaylin

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  116. Kaylin, I wasn't making it as a vegetarian meal so I served this as a side dish. Maybe serve it with another vegetarian dish to make a complete meal.

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  117. Made this for dinner tonight but I added some grilled chicken chunks to it and served it with rice. So good!

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  118. Shannon, glad you liked it and I love the idea of adding chicken!

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  119. This was fantastic! I used all zucchini and didn't have fresh basil so I used dried. So good! Thanks for a quick and easy side dish recipe. :-)

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  120. Do you think frozen squash/zucchini will work in this? They're a little expensive right now at my local grocer. Frozen is more budget friendly

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  121. No sorry, I don't think frozen squash will work at all in this.

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  122. I love the recipe, so simple and looks so delicious. What could I add to top of it to get that crunchy top. Also I might add some cubed chicken to make it a hearty meal

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  123. I knew I had all the ingredients so I went ahead and started the recipe and discovered my mozzarella cheese was frozen solid. So I substituted - blue cheese and I thought, why not add this leftover bacon chopped up. Oh my my my - this is the best squash recipe ever, lol. Thanks so much! I will try it again with the suggested cheese when it thaws.

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  124. do u think this dish would freeze well?

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  125. Cassidy, I haven't tried freezing it, but truthfully I think it won't freeze all that well. I think the zucchini will get pretty soggy and watery after it's been frozen.

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  126. thats what i was thinking,just wanted to make sure though!!

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  127. I tried this tonight and it was amazing!!! I actually got my boyfriend to eat vegetables which is an incredible feat! lol thanks!

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  128. After reading that Pam ate the leftovers for breakfast, AND that this is South Beach Diet friendly, I just had to pass on one of my go-to tips to you, Kalyn. Here it is - I always make sure to save about a 1/4 C of my veggie dish from dinner for the next morning's breakfast. I make an omelette out of it and add some cheese for a protein boost. It's sooo quick, easy, and healthy, and I look forward to a new flavor of omelette each day. I got the idea from being on the SBD when I had so many leftover vegetables, but now the habit just stuck with me. I think this dish would be absolutely perfect as omelette filling!

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  129. Kristin, great idea! I love the idea of new flavors every morning.

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