Baked Zucchini

I was craving something au gratin tonight.  I had some nice zucchini from the store, but then I had second-thoughts.  Even the lighter versions of au gratin have high-ish calorie counts, and I didn't want to go there tonight.  So I decided on a simple, easy zucchini bake.  Yum yum!

I used 1/2 cup parmesan and 1/2 cup mozzarella tonight, and it was a bit much.  I've decreased the cheese amount in the recipe below, but how much you use would ultimately depend on your tastes and the size of your zucchini.

Baked Zucchini


Ingredients:

• olive oil
• 1/2 onion, thinly sliced
• 4 medium zucchini, sliced into 1/4" discs.
• a large pinch of dried basil
• a large pinch of dried thyme
• a small pinch of dried rosemary
• Tastefully Simple Seasoned Salt
• 1/3-ish cup shredded parmesan
• 1/3-ish cup shredded part-skim mozzarella

Directions:

• Pre-heat oven to 350 degrees F.
• Spray a medium baking dish with olive oil.  Set aside.
• In a small skillet, heat a tablespoon of olive oil, then add sliced onion and cook over medium heat until soft.  Pour into a large mixing bowl.
• Add the rest of the ingredients to the mixing bowl, reserving a couple of tablespoons each of the cheeses.  Toss everything until well incorporated.  Pour the zucchini mixture into the prepared baking dish.  Bake for 30 minutes.
• Sprinkle the remaining cheese on top and return the dish back to the oven for another 5 - 10 minutes until the cheese melts.