Cheesy Zucchini

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  6 medium or 1.18kg

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Salt

  Table

  1 tsp or 6g

• Cheddar cheese

  1 cup, shredded or 113g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Preheat the broiler. Slice the zucchini into 1/2-inch thick rounds.
2. In a large saucepan, bring water, bouillon cube, and salt to a boil, following the bouillon package directions for water quantity.
3. Add the zucchini to the boiling water, cover, and cook for 3 to 5 minutes until tender-crisp. Drain well.
4. Arrange half of the zucchini in a 9-inch pie plate, then sprinkle with half of the cheddar and Parmesan cheeses.
5. Layer the remaining zucchini and cheeses on top.
6. Broil for 1 to 2 minutes until the cheese is melted and bubbly.

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