Zucchini and Squash Bake

Two of my favorite things are vegetables and cheese, so this is a perfect combination of both! This is also keto friendly and I ate it a lot while I was losing weight. Meaning at least once or twice a month! It really doesn't take long to put it together and think of making lasagna layers, don't skip the cheese for each layer!

Ingredients:

• 2 medium small zucchinis

• 2 medium small yellow squash

• 1 small sweet white onion

• 1 tablespoon olive oil

• 2 cups shredded Muenster cheese (I buy the block and shred myself with a salad shooter)

• 2 teaspoons garlic salt

• 1/2 teaspoon black pepper

Directions:

1. Preheat oven to 350 degrees.

2. Cut zucchinis, yellow squash, and onion into thin slices. I have also cut them in half before and it works just as well.

3. Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and onions, in rows.

4. Drizzle olive oil over the vegetables, and sprinkle with Muenster cheese, garlic salt, and black pepper.

5. Repeat the process with another layer to use any remaining vegetables and cheese.

6. Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.

Try pairing this with some grilled chicken or my Honey Lime Baked Salmon!

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