4 Servings 5 min Cook
6 Medium Zucchini
1 Cube Chicken Broth Bouillon
1 Tsp Salt
1 Cup, shredded Cheddar Cheese
1/2 Cup Parmesan Cheese
Cut zucchini into half inch thick slices.
In a large saucepan, bring water (enough to accommodate for the boullion cube according to package directions), boullion and salt to a boil.
Cover and boil for 3 to 5 minutes until just tender-crisp; drain well.
Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan.
Layer the remaining zucchini and cheeses.
Broil for 1 or 2 minutes until cheese melts and bubbles.