Tomato, Squash & Feta Gratin - GF

By á-4215

Ingredients

• 6 oz zucchini sliced 1/4" thick on long bias
• 6 oz yellow squash sliced 1/4" thick on long bias
• 2 scallions chopped (optional for me)
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons chopped oregano
• 2 oz feta cheese, crumbled
• 12 oz tomatoes, cut in half then sliced 1/4" thick crosswise
• 2 teaspoons olive oil
• salt & pepper to taste

Preparation

Step 1

Preheat oven to 400*

Toss zucchini and yellow squash with salt & pepper. In a bowl, mix the scallions, garlic, oregano & feta cheese.

Lay zucchini slices in lightly oiled 6" diameter pan, overlapping them like shingles. Sprinkle with salt & pepper. Top with a layer of tomatoes, slightly overlapping like shingles. Sprinkle with 1/2 of the scallion mixture. Top with a layer of yellow squash, then another layer of tomatoes; sprinkle layers with salt & pepper. Top with remaining scallion mixture. Drizzle with olive oil.

Bake for 30 minutes or until veggies are tender and the top is slightly browned. Allow to sit for 10 minutes, then cut into wedges and serve.