Herbed Tomato and Zucchini Gratin

Ingredients

  • 6 cups frozen zucchini or 1 1/2 pounds small fresh zucchini, sliced crosswise 1/2 inch thick
  • 2 teaspoons chopped dill
  • 6 cups frozen zucchini or 1 1/2 pounds small fresh zucchini, sliced crosswise 1/2 inch thick
  • 3 tablespoons extra-virgin olive oil
  • 1 large garlic clove, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 large garlic clove, thinly sliced
  • + 7 more ingredients
    • 12 frozen plum tomato halves or 6 fresh plum tomatoes--peeled, halved lengthwise and seeded
    • 12 frozen plum tomato halves or 6 fresh plum tomatoes--peeled, halved lengthwise and seeded
    • Salt and freshly ground pepper
    • 2 teaspoons chopped dill
    • 6 ounces feta cheese, coarsely crumbled (1 cup)
    • 6 ounces feta cheese, coarsely crumbled (1 cup)
    • Salt and freshly ground pepper

1. Preheat the oven to 425°. Toss the zucchini with 1 tablespoon of the olive oil and spread in a large glass or ceramic baking dish in an even layer. Sprinkle the garlic and dill over the zucchini and season with salt, if using fresh zucchini, and with pepper. Scatter the feta on top and cover w...

View full recipe at My Recipes

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