Herbed Tomato and Zucchini Gratin


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

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...

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