Easy Zucchini Casserole

2 medium zucchini, cut in half-moon slices
2 medium yellow squash, cut in half-moon slices
2 tablespoons chopped fresh basil (about 5 large leaves)
1 bunch green onions, thinly sliced, white and light green parts only
1/2 teaspoon dried thyme
1 teaspoon garlic powder
11/2 cups low-fat shredded mozzarella cheese, divided
1/2 cup grated Parmesan
salt and fresh ground black pepper to taste

Preheat oven to 350F. Spray an 8" x 8" baking dish with olive oil or non-stick spray.

Wash the squash and cut in half-moon slices. Wash basil, dry and finely chop in a food processor. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, parmesan cheese and 1 cup shredded mozzarella cheese. 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 30 minutes.

Sprinkle remaining 1/2 cup of mozzarella cheese over the top and put back in the oven and bake 15 minutes longer.  Turn the broiler on high for the last two minutes to get the top nicely browned.

Serve with your favorite protein. Shown here with Spiced Snapper.

Enjoy!