Tomato, Zucchini and Feta Gratin |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden. Ingredients:
1 large zucchini |
3 roma tomatoes |
3 tablespoons olive oil |
2 garlic cloves, minced |
1 teaspoon thyme, minced |
4 ounces feta cheese, crumbled |
salt |
pepper |
Directions:
1. Slice zucchini into 1/2 rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
2. Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
3. In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
4. Drizzle zucchini with 1 tbsp of olive oil over top.
5. Sprinkle with with garlic, thyme, salt and pepper.
6. Next add a layer of crumbled feta.
7. Top dish with tomato slices.
8. Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
9. Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.
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