Herbed Tomato and Zucchini Gratin

Ingredients

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

View full recipe at My Recipes

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