Ingredients :
2 medium green zucchini
2 medium yellow squash
2tblsp green onions, sliced
2tblsp fresh basil, minced
1/2c yellow onion
1tsp McCormick’s garlic powder
1tsp McCormick’s oregano
4oz Philiadelphia cream cheese, softened
1/2c Kraft shredded parmesan
1c Kraft shredded mozzarella, separated
Instructions :
Pre-heat the oven to 350°F.
Slice the green onions, both top and bottom, into thin slices.
Mince the fresh basil.
Chop the yellow onion into small pieces.
Remove both ends of each squash. Slice the squash and zucchini once lengthwise and then thinly slice the vegetables into half moon shapes.
Soften the cream cheese in the microwave for 30 seconds in a large mixing bowl.
To the cream cheese add the green onions, basil, yellow onions, zucchini, squash, parmesan cheese, 1/2 cup mozzarella cheese, garlic powder and oregano.
Stir with a spatula until all the ingredients are thoroughly combined.
Spray an 8×8 glass baking dish with non-stick spray and pour the mixture into the dish evenly.
Bake for 30 minutes.
Remove from the oven and top with the remaining 1/2 cup of shredded mozzarella.
Return to the oven for another 15-20 minutes until the top is golden brown
