TOMATO, SQUASH, AND FETA GRATIN

  • 6 oz zucchini sliced 1/4″ on long bias
  • 6 oz yellow squash sliced 1/’8′ on long bias
  • 2 scallions chopped
  • 1 1/2 tsp. minced garlic
  • 1 1/2 tsp. oregano
  • 2 oz feta cheese, crumbled (I used reduced fat feta cheese)
  • 12 oz tomatoes cut in half then sliced 1/4″thick crosswise (If you use Roma tomatoes, you don’t need to cut again)
  • 2 tsp. olive oil
  • salt & pepper to taste

Lightly oil 6″ diameter corning ware or pyrex dish

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

 Lay zucchini slices in pan slightly overlapping like shingles. Sprinkle with salt & pepper. Top with a layer of tomatoes slightly overlapping. Sprinkle on half of the scallion mix. Top with a layer of yellow squash & another of tomatoes sprinkling each with salt & pepper. Top with remaining scallion mix then drizzle with olive oil.

Bake for 30 min at 400 degrees or until top is slightly browned. Allow to sit for 10 min then cut into wedges & serve. 4 servings.

Here’s the part where I come clean: I didn’t follow the recipe exactly because I was lazy. I didn’t weigh the squash, tomatoes, etc….I can tell you that I used approximately 1.5 zucchinis, 2 yellow squash zucchinis, about 3 Roma tomatoes, 1 big clove of garlic, and 1 1/2 green onions. Then I mixed the olive oil with the garlic, oregano, salt and pepper. I alternated the vegetables in the pan, drizzled the oil-garlic-oregano on top and sprinkled it all with the green onions and feta. My way seemed much easier (maybe it’s not). And it was simply amazing. I’m going to continue to eat my vegetables this way….

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