Daynish4782's Notes:
4 Medium green zucchini Ask a question about this ingredient
2 Medium yellow zucchini (summer squash) Ask a question about this ingredient
8-10 Green onion chopped coursely Ask a question about this ingredient
6 Garlic cloves (minced) Ask a question about this ingredient
1-2 teaspoon Sea salt Ask a question about this ingredient
2 teaspoons Unfiltered Extra Virgin Olive Oil Ask a question about this ingredient
8 ounces Basil and Sundried Tomato Feta Cheese Ask a question about this ingredient
1/4 cup Fresh basil (coursely chopped) Ask a question about this ingredient
3/4 cups Sundried tomatoes in oil (coursely chopped) Ask a question about this ingredient
Pre-heat oven to 375 degrees
Ask a question about this stepWash zucchini and summer squash. Cut each zucchini and summer squash lengthwise and the cut into 1/2 inch thick pieces.
Ask a question about this stepArrange zucchini on a roasting pan in a single layer. Drizzle with more Olive Oil.
Ask a question about this stepMix together green onions, garlic, sea salt, olive oil, basil and sun-dried tomatoes in a bowl. Pour on evenly over zucchini mixture.
Ask a question about this stepCover zucchini mixture with feta cheese and cook for 25 minutes. Stirring once. Serve immediately.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
