Mediterranean Zuccini Tomatofeta Cassarole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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The feta cheese adds an extra bite to this wonderful Summer dish. The fresh basil, combined w/the tangy Feta, melts into a delicious side dish or Veggie Main Course. Ingredients:
4 large zucchini squash, sliced thinly |
3 medium tomatoes |
3/4 cup of feta, crumbled |
fresh basil leaves, chopped finely |
salt,pepper to taste |
olive oil, for dribbling on ea. layer |
Directions:
1. Preheat oven : 350F
2. lLightly oil bottom & sides of 8 or 9 pie plate
3. Scrub zucchini well & lob off both ends. Thinly slice.
4. Slice tomatoes; chop 5-6 fresh basil leaves (you may use dried)
5. Crumble feta (plain or seasoned, your choice)
6. Layer zucchini slices in bottom of pie plate; top with layer of tomato slices.
7. Dribble about 1 T of olive oil over the layers & top with 1/3 of feta & basil.
8. Continue layering (about 3 layers of everything) ending w/feta.
9. Cover w/foil & bake for 30 min, or until zucchini is tender when you stick w/ a fork.
10. Remove foil for last 15 minutes of baking, watching carefully, as not to burn feta (slightly golden is perfect). Let set for 15 minutes, before cutting into wedges for serving.
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