Tomato, Squash, and Feta Gratin

Costco Magazine ~ June 2011

Ingredients

s 1 lg zucchini, slice ¼ inch thick, on a long bias

s 1 lg yellow squash, sliced ¼ inch thick, on a long bias

s 2 scallions, chopped

s 1 ½ tsp, minced garlic

s 1 ½ tsp, chopped oregano

s 3 ounces feta cheese, crumbled

s 1-2 lg tomatoes, cut in half, then sliced ¼ inch thick crosswise

s 3 tsp extra virgin olive oil

s Salt & Pepper to taste

Directions

Preheat oven to 400 degrees. Lightly oil a 6 inch diameter ovenproof saute’ pan or casserole dish.

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

Lay zucchini slices in pan, slightly overlapping them like shingles. Sprinkle with salt and pepper. Top with a layer of tomatoes, slightly overlapping them like shingles. Sprinkle with ½ of the scallion mixture.

Top with a layer of yellow squash, then another layer of tomatoes; sprinkle layers with salt and pepper.

Top with remaining scallion mixture. And drizzle with olive oil.

Place saute’ pan on a cookie sheet in oven. Bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit 10 minutes.

Cut into wedges and serve.