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Use Farmers Market Ingredients!
If you have questions about where to find a vendor, ask at the information stall on the sidewalk plaza of 4th Ave. and Broad St.
- 2 medium-sized zucchini — from Bill Sager’s B&J Vegetables
- 2 medium-sized yellow squashes — Bill Sager’s B&J Vegetables
- 2-4 tablespoons of fresh basil — Ann Brau’s Compass Plant CSA
- 1/2 teaspoon of dried thyme — Ann Brau’s Compass Plant CSA
- 3/4 teaspoon of garlic powder or general seasonings from Brian and Kerri Olson, Olson Garden Market
- 1/2 cup & 1/2 cup grated mozzarella or Monterey Jack
- 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
- Salt and pepper to taste
- Olive oil or non-stick spray
Instructions
1. Preheat oven to 350F. Spray an 9x9 or 9x12 inch baking dish with olive oil or non-stick spray.
2. Wash the squash and cut in slices.
3. Wash basil, dry with paper towels, and finely chop.
4. Combine sliced squash, basil, dried thyme, garlic powder, and your cheeses. Stir together until the veggies are coated with cheese and herbs are well distributed. Season with salt and pepper.
5. Put mixture in the baking dish and bake uncovered for 25-30 minutes (stab a piece of zucchini with a fork to be sure it's mostly tender).
6. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remain 1/2 cup of grated cheese (your preference), plus a little more Parmesan if desired.
7. Put the dish back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and browned.
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