Summer Squash Basil Casserole

• 4 Medium green zucchini
• 2 Medium yellow zucchini (summer squash)
• 8-10 Green onion chopped coursely
• 6 Garlic cloves (minced)
• 1-2 teaspoons Sea salt
• 2 teaspoons Unfiltered Extra Virgin Olive Oil
• 8 ounces Basil and Sundried Tomato Feta Cheese
• 1/4 cup Fresh basil (coursely chopped)
• 3/4 cup Sundried tomatoes in oil (coursely chopped)

1. Pre-heat oven to 375 degrees
2. Wash zucchini and summer squash. Cut each zucchini and summer squash lengthwise and the cut into 1/2 inch thick pieces.
3. Arrange zucchini on a roasting pan in a single layer. Drizzle with more Olive Oil.
4. Mix together green onions, garlic, sea salt, olive oil, basil and sun-dried tomatoes in a bowl. Pour on evenly over zucchini mixture.
5. Cover zucchini mixture with feta cheese and cook for 25 minutes. Stirring once. Serve immediately.

green zucchini, yellow zucchini, onion, garlic, salt, olive oil, basil, fresh basil, tomatoes

Taken from food52.com/recipes/5367-summer-squash-basil-casserole (may not work)