Monday, September 12, 2011

mmmmm, mondays: tomato, squash, and feta gratin

my sister found this recipe in the costco magazine (of all places!) and it's amazing.  she thinks it's even better the day after warmed up.....and we agree!  

tomato, squash, and feta gratin
the new sonoma cookbook by connie guttersen

12 oz zucchini, sliced ¼ inch thick crosswise
12 oz yellow squash, sliced 1/8 inch thick crosswise
2 shallots, chopped
3 tsp minced garlic
3 tsp chopped oregano
4 oz feta cheese, crumbled
24 oz tomatoes, cut in half, then sliced ¼ inch thick crosswise (usually
6 vine ripe tomatoes)
4 tsp extra virgin olive oil
salt and pepper to taste


•preheat oven to 400 degrees and lightly oil a 9 x 11 inch pyrex pan
•toss zucchini and yellow squash with salt and pepper (separately).

•in a bowl, mix the shallots, garlic, oregano, and feta cheese.
•lay zucchini slices in the pan, slightly overlapping them like shingles.
•sprinkle with salt and pepper. 
•top with a layer of tomatoes, slightly overlapping them like shingles. 
•sprinkle with ½ shallot mixture.
•top with a layer of yellow squash, then another layer of tomatoes.
•sprinkle each layer with salt and pepper. 
•top with remaining shallot mixture.
•drizzle with extra virgin olive oil.

bake for 30-40 minutes or until the vegetables are tender and the top
is slightly browned. allow to sit for 10 minutes. 

cut into wedges and serve. 

serves 8.

NOTE: the recipe called for 4 scallions, but i substituted 2 medium
shallots for taste.

The Sonoma Diet Cookbook

The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live

The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!

The New Sonoma Diet: Trimmer Waist, More Energy in Just 10 Days

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