Herbed Tomato and Zucchini Gratin

By carol gorman

Zucchini, tomato and feta cheese side dish

Ingredients

• 1 1/2 lbs. small fresh zucchini, sliced crosswise
• 3 tbl. extra-virgin olive oil, separated
• 1 tbl. chopped garlic
• 2 tsp. chopped dill or 1/2 tsp. dried dill
• salt and freshly ground pepper
• 6 oz. herb-flavored feta cheese, crumbled
• 6 plum tomatoes, peeled, halved lengthwise

Preparation

Step 1

Preheat oven to 425.

Toss zucchini slices with 1 tbl. of the olive oil and spread in a shallow baking dish in an even layer. Sprinkle the garlic and dill over the zucchini and season with salt.

Scatter the feta on top and cover with the tomatoes. Season with salt and pepper and drizzle the remaining olive oil all over.

Bake for 50 minutes or until all the liquid in the dish has evaporated and the zucchini is sizzling.

Serve warm or at room temperature.

Note: Eggplant slices, pan-fried in olive oil, can be substituted for the zucchini.

A topping of 3/4 c. fine bread crumbs mixed with 2 tbl. olive oil, salt and pepper can be sprinkled on top before baking.