Recipe

Mediterranean Zuccini Tomatofeta Cassarole Recipe

	Aegeansea / All my dishes 4 months, 3 weeks ago The feta cheese adds an extra bite to this wonderful Summer dish. The fresh basil, combined w/the tangy Feta, melts into a delicious side dish or Veggie Main Course. Prep:20m Cook:45m Servings:8	Aegeansea
	zuccinitomatosummer veggiesfetacheesebasilolive oilgreekmediterraneanhealthy

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Ingredients

4 large zucchini squash, sliced thinly

3 medium tomatoes

3/4 cup of feta, crumbled

fresh basil leaves, chopped finely

salt,pepper to taste

olive oil, for dribbling on ea. layer

Directions

Preheat oven : 350F

lLightly oil bottom & sides of 8 or 9" pie plate

Scrub zucchini well & lob off both ends. Thinly slice.

Slice tomatoes; chop 5-6 fresh basil leaves (you may use dried)

Crumble feta (plain or seasoned, your choice)

Layer zucchini slices in bottom of pie plate; top with layer of tomato slices.

Dribble about 1 T of olive oil over the layers & top with 1/3 of feta & basil.

Continue layering (about 3 layers of everything) ending w/feta.

Cover w/foil & bake for 30 min, or until zucchini is tender when you stick w/ a fork.

Remove foil for last 15 minutes of baking, watching carefully, as not to burn feta (slightly golden is perfect). Let set for 15 minutes, before cutting into wedges for serving.

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