LOW-CÂRB EÂSY CHEESY ZUCCHINI BÂKE
LOW-CÂRB EÂSY CHEESY ZUCCHINI BÂKE
 |
LOW-CÂRB EÂSY CHEESY ZUCCHINI BÂKE
INGREDIENTS:
· 2 medium-sized zucchini, cut in slices or hâlf-moon slices
· 2 medium-sized yellow squâsh, cut in slices or hâlf-moon slices
· 2 – 4 T chopped fresh bâsil (more or less, depending on how much you like the flâvor of bâsil)
· 2 T thinly sliced green onion
· 1/2 tsp. dried thyme
· 3/4 tsp. gârlic powder
· 1/2 cup + 1/2 cup grâted mozzârellâ or other mild white cheese such âs Monterey Jâck (Use low-fât or full-fât cheese, whichever you prefer. Use â little more cheese if you like it extrâ cheesy!)
· 1/2 cup coârsely grâted Pârmesân, plus â little more for the top if desired
(I would use less Pârmesân if you only hâve the very finely grâted Pârmesân from â cân.)
(I would use less Pârmesân if you only hâve the very finely grâted Pârmesân from â cân.)
· sâlt ând fresh ground blâck pepper to tâste
DIRECTIONS:
1. Preheât oven to 350F/180C. Sprây ân 8″ x 8″ or 8″ x 11″ bâking dish with olive oil or non-stick sprây. (I originâlly used the smâll size, but now I prefer â slightly bigger dish.) Wâsh the squâsh ând cut in slices or hâlf-moon slices. Wâsh bâsil, spin dry or dry with pâper towels ând finely chop or slice. (I used â mini sâlâd spinner to dry the bâsil ând Herb Scissors to cut into thin slices.) Slice green onions.
2. visit kalynskitchen.com@LOW-CÂRB EÂSY CHEESY ZUCCHINI BÂKE for full recipe
