Cheesy Zucchini and Squash Bake

Found this recipe at Gourmet Veggie Mama's blog http://www.gourmetveggiemama.com/2012/07/25/cheesy-zucchini-and-squash-bake/.  I used goat milk mozzarella and Pecorino Romano cheeses instead of the cow's milk cheeses called for in the recipe.

This was okay, but nothing very wonderful.  I used several different types of squash, mostly from our Seton Harvest CSA share.

INGREDIENTS

2 medium zucchini, sliced or half-moons

2 yellow squash, sliced or half-moons

1 cup mozzarella, shredded, divided

4 oz. goat cheese, crumbled

1/2 cup Pecorino Romano, grated 

3 Tbsp fresh Basil (about 2 tsp dried)

1/2 tsp dried Thyme

2 cloves garlic, minced

1 small onion or shallot, finely diced

Salt and pepper taste

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.  Spray 8" x 8" baking pan or casserole dish with olive oil.

In large bowl, mix together all ingredients except 1/2 cup mozzarella cheese.  Place in prepared pan and bake 25-30 minutes.  Add cheese over top and bake additional 10-15 minutes, until cheese is melted and browning and squash is cooked.