Post by steve on Jun 1, 2011 10:55:34 GMT -5
by Connie Guttersen
6 oz zucchini sliced 1/4" on long bias
6 oz yellow squash sliced 1/'8' on long bias
2 scallions chopped
1 1/2 tsp minced garlic
1 1/2 tsp oregano
2 oz feta cheese, crumbled
12 oz tomatoes cut in half then sliced 1/4"thick crosswise
2 tsp oil oil
salt & pepper to taste
Lightly oil 6" diameter corning ware or pyrex dish
Toss zucchini with salt & pepper
Toss squash with salt & pepper
In a bowl mix scallions, garlic, oregano, & feta
Lay zucchini slices in pan slightly overlapping like shingles
Sprinkle with salt & pepper. Top with a layer of tomatoes slightly overlapping. Sprinkle on half of the scallion mix. Top with a layer
of yellow squash & another of tomatoes sprinkling each with salt &
pepper. Top with remaining scallion mix then drizzle with olive oil.
Bake for 30 min at 400 degrees or until top is slightly browned. Allow to sit for 10 min then cut into wedges & serve. 4 servings.
6 oz zucchini sliced 1/4" on long bias
6 oz yellow squash sliced 1/'8' on long bias
2 scallions chopped
1 1/2 tsp minced garlic
1 1/2 tsp oregano
2 oz feta cheese, crumbled
12 oz tomatoes cut in half then sliced 1/4"thick crosswise
2 tsp oil oil
salt & pepper to taste
Lightly oil 6" diameter corning ware or pyrex dish
Toss zucchini with salt & pepper
Toss squash with salt & pepper
In a bowl mix scallions, garlic, oregano, & feta
Lay zucchini slices in pan slightly overlapping like shingles
Sprinkle with salt & pepper. Top with a layer of tomatoes slightly overlapping. Sprinkle on half of the scallion mix. Top with a layer
of yellow squash & another of tomatoes sprinkling each with salt &
pepper. Top with remaining scallion mix then drizzle with olive oil.
Bake for 30 min at 400 degrees or until top is slightly browned. Allow to sit for 10 min then cut into wedges & serve. 4 servings.
