Zucchini and Summer Squash Bake

1 zucchini, 1/4" sliced***
2 yellow squash, 1/4" sliced***
1 jar Old Goats Violet's Salsa
1/2 lb Dutch Girl Cumin Cheese, shredded
1/2 onion, sliced
1/2 lb Andouille Sausage**
1 tbsp oil
4 tbsp Dutch girl winter cheese, grated


Preheat oven to 350 degrees F. Lightly oil a 11x7 baking pan.

Heat a large skillet over med heat. Add oil, add onion and saute for a few minutes.Remove sausage from casing and brown off in skillet. Breaking into small pieces as it cooks. About 7 minutes.

Add 1/4 C of salsa to bottom of pan, layer zucchini/summer squash over top (over lap slightly). Sprinkle half of the cumin cheese over top, then sprinkle about half of andouille sausage/onion mix. Add another layer of salsa, zucchini/squash, cheese, meat and then add one layer of zucchini/squash. Pour any remaining salsa over top. Sprinkle with grated cheese.

Bake at 350 degrees F for 30-45 minutes, or until gold and the zuchini is fork tender. Remove from oven and let stand for 10 minutes before serving.


**Andouille can be grilled, then finely chopped in a food processor (not need to remove casing).
Use the remaining half of sausage to make Stuffed Onion.
***If buy extra zucchini/summer squash and grate it to freeze, you an easily use the grated in place of sliced. About 2 cups each well drained.