Erin's Zucchini, Squash and Tomato Gratin

Erin’s Zucchini, Squash and Tomato Gratin

6 oz zucchini, sliced ¼ inch thick on a long bias

6 oz yellow squash, sliced 1/8 inch thick on a long bias

12 oz tomatoes, cut in half, then sliced ¼ inch thick crosswise

2 scallions, chopped (onions or green onions will work too)

1½ tsp garlic, minced

1 ½ tsp oregano, chopped

2 oz feta cheese, crumbled

2 tsp extra virgin olive oil

Salt and pepper to taste

Instructions:

1.     Preheat oven to 400 degrees.  Lightly oil a 6 inch diameter oven proof saute pan.

2.     Toss zucchini with salt and pepper.  Toss yellow squash with salt and pepper.  In a bowl, mix the scallions, garlic, oregano, and cheese.

3.     Lay zucchini slices in the pan, slightly overlapping them like shingles.  Sprinkle with salt and pepper.  Top with a layer of tomatoes, slightly overlapping like shingles.  Sprinkle with ½ of the scallion mixture.  Top with a layer of yellow squash, then another layer of tomatoes; sprinkle layers with salt and pepper.  Top with remaining scallion mixture.  Drizzle with extra virgin olive oil.

4.     Place on a sheet pan in the oven.  Bake for 30 minutes or until the vegetables are tender and the top is slightly browned.  Allow to sit for 10 minutes.  Cut into wedges and serve.

Variations:

Add 1 Tbsp roasted diced red pepper between the layers.

Replace oregano with basil, thyme, or rosemary

Replace feta cheese with goat cheese or parmesan cheese.