Zucchini Ratatouille with White Beans

extra virgin olive oil

medium onion (diced)

garlic (minced)

zucchini (halved and thinly sliced)

salt/pepper

Schwartz garlic granules

freshly chopped basil

green onion (thinly sliced)

container cherry tomatoes (halved,)

sun dried tomato pesto (make sure it is cheese free for dairy free or vegan version)

cannellini beans (rinsed and drained)