Summer Squash Basil Casserole

By • June 28, 2010 • 0 Comments

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Author Notes: This recipe blends the flavors of basil, feta cheese, sun-dried tomatoes and summer squash into a mouth watering dish.Daynish4782

Serves 4-6

  • 4 Medium green zucchini
  • 2 Medium yellow zucchini (summer squash)
  • 8-10 Green onion chopped coursely
  • 6 Garlic cloves (minced)
  • 1-2 teaspoon 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 cups 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.
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Tags: farmers market, Healthy, light, seasonal, Summer, Vegan, wheat-free

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