I love zucchini season. Zucchini is such a versatile produce for cooking. You can make it into noodles, you can make it into crust, you can make it into a serving vessel, you can eat it raw, you can kabob it, you can grill it, you can make it into fries or pancakes, you can bake with it. The possibilities are endless, and at $1.99/pound, it finds its way into my shopping cart each week. This week, I brought home six. I may have gone a little overboard. This dish that I’m about to share with you made it completely worthwhile though. It’s inspired by this version from Kalyn’s Kitchen, but with a few big tweaks. I put the first bite in my mouth and audibly moaned. The zucchini soaks up the sweet flavors of the onion. The feta cheese adds a hint of salt, and the herbs give the whole dish a freshness. You might almost think you are eating a zucchini mac and cheese. Plus, this dish is EASY to make.
Slice two zucchini lengthwise and then into half moons and place in a large bowl.
Halve and thinly slice a sweet (Vidalia) onion. Combine with the zucchini.
Mince two garlic cloves, a handful of fresh basil and 1 tablespoon of thyme leaves and add to the vegetables. Season with salt and pepper.
Add in 1/3 cup of low-fat Italian cheese blend, 1/4 cup of feta cheese and 3 tablespoons of grated parmesan cheese.
Stir to combine and pour into a greased 8×8 pan.
Bake in a 375 degree oven for 25 minutes. Remove from the oven and top with an additional 1/3 cup of Italian blend cheese, a sprinkle of feta and grated cheese.
Return to the oven and cook for an additional 10-15 minutes until the cheese melts and begins to brown.