Ingredients
4 zucchini, cut in slices or half-moon slices
4 yellow squash, cut in slices or half-moon slices
2 tbl dried basil
1 tsp dried thyme
1 tbl garlic powder
1 cup + 1 cup Italian-style shredded cheese
salt and fresh ground black pepper to taste

Directions

1. Preheat oven to 350F. Spray an 13x9 inch baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices.
2. Combine the sliced squash, basil, dried thyme, garlic powder, and half the cheese; and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

Ready in: 1 hour