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Nutrition Facts
Serving Size 1 (338g) Recipe makes 2 servings
Calories 384
Calories from Fat 301		(78%)
Amount Per Serving		%DV
	Total Fat 33.5g	51%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 17.6g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 692mg		28%
Potassium 694mg		19%
Total Carbohydrate 12.6g		4%
	Dietary Fiber 3.0g	11%
	Sugars 7.7g
Protein 11.5g		23%
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Tomato, Zucchini and Feta Gratin

Recipe #133396 | 1 hour | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Expat in Holland
Aug 15, 2005

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.

SERVES 2 -4 (change servings and units)

Ingredients

1 large zucchini
3 roma tomatoes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme, minced
4 ounces feta cheese, crumbled
salt
pepper

Directions

1
Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
2
Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
3
In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
4
Drizzle zucchini with 1 tbsp of olive oil over top.
5
Sprinkle with with garlic, thyme, salt and pepper.
6
Next add a layer of crumbled feta.
7
Top dish with tomato slices.
8
Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
9
Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.

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Featured Reviews for This Recipe

From: averybird

On Aug 27, 2007

I love this recipe for it's simplicity. The feta cheese definitely is the key to a heavenly dish, however if I don't want to run to the store it is also good with parmesan. I agree with Queer Eye in the Kitchen Guy, no need to blanch anything, just pop it in the oven and cook for 30 mins. I like to make this a meal by serving it over linguine noodles. Thank you Expat, mmm!

0 people found this review helpful

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From: Sonata

On Aug 18, 2005

I made this using thyme and also with basil and tomato flavored feta. I didn't bother to remove the tomato seeds. My husband and I polished it off in one meal. Thank you for a tasty way to prepare zucchini!

1 person found this review helpful

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From: Queer Eye in the Kitchen Guy

On Aug 31, 2006

This was a great way to use tomatoes & thyme from the garden. I didnt blanche the zucchini & only cooked it for 30 minutes. 25 min. would have been fine too since we prefer the zucchini not too mushy. The flavors were excellent! This is definitely a keeper & would be a great side or even main course all year round! Thanks for sharing!

2 people found this review helpful

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From: CASunshine

On Sep 16, 2005

This made the entire house smell wonderful and it tasted equally delicious. Pretty to look at also!

1 person found this review helpful

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