4 Reviews of Tomato, Zucchini and Feta Gratin

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!

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!

From: CASunshine

On Sep 16, 2005

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

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!