Tomato, Squash, and Feta Gratin
Servings 4
Equipment
- Small Baking Dish
Ingredients
- 1 tbsp garlic olive oil or olive oil
- 1 zucchini sliced ¼ inch ¼-inch thick coins
- 1 yellow squash sliced ¼ inch ¼-inch thick coins
- Sea salt and freshly cracked pepper to taste
- 2 green onions chopped
- 1 clove of garlic minced
- 1 tbsp basil chopped
- ¼ cup tomato basil feta crumbles
- 6-7 small vine-ripened tomatoes sliced ¼-inch thick
Instructions
- Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray.
- Place the sliced zucchini and squash coins into a bowl, then season with a bit of olive oil, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
- In another bowl, add the green onions, garlic, fresh basil, and feta cheese and mix well.
- Lay the zucchini slices in the pan, slightly overlapping them like shingles. Sprinkle with some of the feta mixture.
- Layer the yellow squash slices on top of the zucchini, slightly overlapping them like shingles. Sprinkle with some of the feta mixture.
- Layer the tomatoes on top of the yellow squash, slightly overlapping them like shingles. Sprinkle with the remaining feta mixture.
- Drizzle with some additional olive oil if desired.
- Put in the oven and bake for 30 minutes or until the vegetables are tender and the top is slightly browned.
- Allow it to sit for 5-10 minutes before serving. Enjoy.