Step 1

Preheat oven to 350F/180C.  Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray.  (I originally used the small size, but now I prefer a slightly bigger dish.)

Step 2

Wash the squash and cut in slices or half-moon slices.

Step 3

Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner (affiliate link) to dry the basil and Herb Scissors (affiliate link) to cut into thin slices.)

Step 4

Slice green onions.

Step 5

Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.

Step 6

Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it's mostly tender.)

Step 7

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 mozzarella, plus a little more Parmesan if desired.

Step 8

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.

Step 9

This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!