Tomato, Zucchini and Feta Gratin
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- pepper
- 2 garlic cloves minced
- salt
- 3 tablespoons olive oil
- 1 large zucchini
- 3 roma tomatoes
- 1 teaspoon thyme minced
- 4 ounces feta cheese crumbled
- Carbohydrate 16.10830255208 g
- Cholesterol 50.462151118 mg
- Fat 17.815813908531 g
- Fiber 4.13039074862003 g
- Protein 11.84953290252 g
- Saturated Fat 9.29190007035177 g
- Serving Size 1 1 -4 serving(s) (411g)
- Sodium 658.867230592043 mg
- Sugar 11.97791180346 g
- Trans Fat 0.973218692498788 g
- Calories 259 calories
Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry. Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds. In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish. Drizzle zucchini with 1 tbsp of olive oil over top. Sprinkle with with garlic, thyme, salt and pepper. Next add a layer of crumbled feta. Top dish with tomato slices. Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil. Bake, in preheated, 400degreesF oven for 40 minutes. Remove and let rest 10 minutes before serving.
