Zucchini Potato Bake

Ingredients

• 2 cups shredded zucchini (about 2 medium zucchinis diced then grated)
• 1 cup diced potatoes (small, sweet‑potato or regular)
• 1 cup low‑fat Greek yogurt
• 1/2 cup grated reduced‑fat cheddar
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon minced garlic
• Salt & pepper to taste