This recipe has been sitting in my draft posts for months, not because I didn’t want to share it with you, but because I’ve been so busy that it’s just been overlooked. It’s been a while since I’ve shared a recipe and today just seemed to be a great day to do so. My kids aren’t big veggie eaters, as a matter of fact they aren’t big on squash and neither are they big fans of zucchini (the two things that this recipe contain), however I can say with certainty that they all enjoy cheese. They crave for cheese like it’s candy and the best invention since sliced bread and seem to add shredded cheese on almost everything. I don’t know if it’s just my kids and weird obsessions but it’s like bacon for most people, but for them everything tastes better with cheese apparently. So my Cheesy Squash and Zucchini always gets eaten. Even picky Madison who can tolerate zucchini but isn’t a fan of squash loves it. So if you have picky kids who aren’t big on both of these veggies, give our cheesy squash and zucchini a try and see if it’s a hit in your house as well.
Here is what you’ll need:
Cheesy Squash & Zucchini
Ingredients:
2 medium size yellow squash
2 medium size zucchini
1 C. shredded mild cheddar cheese (I prefer to shred my own blocks and find it melts easier)
1/2 C. fresh grated parmesan
1 tsp. garlic powder
1 tsp. parsley
2-3 tbs. fresh basil, chopped
salt & pepper to taste
Directions:
#1. Preheat the oven to 350 degrees and spray an 8×8 baking dish with non-stick cooking spray.
#2. Wash your veggies, slice and cut in half.
#3. Combine the zucchini, squash, 1 cup of shredded cheese, garlic powder, parsley and fresh basil, mixing well. Pour the mixture into your baking dish.
#4. Bake for 20-25 minutes or until the zucchini and squash are forkable.
#5. Sprinkle the 1/2 cup of fresh grated Parmesan cheese on top of the vegetables and place under the broiler on low. Allow the cheese to melt and turn golden brown.
Eat and enjoy!
