Sunday, 16 October 2011

• Tomato, Squash, and Feta Gratin

  This is a guest post from For The Love of Cooking.
  

  

  I found the fifth and final recipe for Cookbook Week* in The New Sonoma Cookbook by Connie Guttersen RD, PhD. This cookbook is filled with over 200 simple recipes for a healthy, more delicious way to live. I love that there is a whole range of recipes - breakfasts, soups, roasts, desserts, and holiday meal ideas. I saw the recipe for this gratin and decided to make it for dinner. It was really easy to make and tasted flavorful and delicious. I adapted it a bit by using tomato basil feta and fresh basil instead of plain feta and oregano. It turned out to be a big hit with my daughter, husband, and I but my son didn't care for it. His loss our gain.

  
  
  

  *Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week - October 10-14, 2011 - (First recipe),(Second recipe), (Third recipe), (Fourth recipe).

  
  

  Tomato, Squash, and Feta Gratin:

  Adapted recipe by For the Love of Cooking.net

  Original recipe by Connie Guttersen, RD, PhD - The New Sonoma Cookbook

  • 1-2 tsp garlic olive oil
  • 1 zucchini, sliced 1/4 inch thick coins
  • 1 yellow squash, sliced 1/4 inch thick coins
  • Sea salt and freshly cracked pepper, to taste
  • 2 green onions, chopped
  • 1 clove of garlic, minced
  • 1 tbsp basil, chopped
  • 1/4 cup tomato basil feta
  • 6-7 small vine ripened tomatoes, sliced 1/4 inch thick

  

  
  Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray.
  
  

  Place the sliced zucchini and squash coins into a bowl then season with a bit of olive oil, sea salt, and freshly cracked pepper, to taste; toss to coat evenly. In another bowl add the green onions, garlic, fresh basil, and feta cheese and mix well.
  
  

  Lay the zucchini slices in the pan, slightly overlapping them like shingles. Sprinkle with some of the feta mixture. Layer the yellow squash slices on top of the zucchini, slightly overlapping them like shingles. Sprinkle with some of the feta mixture. Layer the tomatoes on top of the yellow squash, slightly overlapping them like shingles. Sprinkle with the remaining feta mixture. Drizzle with some olive oil if desired.
  
  

  Place into the oven and bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit for 5-10 minutes prior to serving. Enjoy.

  
  

  
  Click here for a printable version of this recipe - For the Love of Cooking.netrec

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