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