My favorite thing to do on Saturdays is to hit up our local Farmers Market (am I starting to sound like a broken record about the Farmers Market? Oh well I love it).  This ensures I always have fresh veggies for the week.  Last week I was working with an abundance of Tomatoes and Squash about to go bad which led me to this recipe.  I cooked it one night when Matt was working late (because we all know he is not down with vegetarian meals) and I seriously ate half the gratin in one sitting.  It was so light, fresh and full of flavor.  The feta scallion mixture really made it pop with flavor.   I like to think it is not that bad for me either besides the cheese it is packed full of veggies. It would be the perfect side dish to serve with grilled fish or chicken.  Why is it so hard to take appealing food pictures?  My gratin below looks nothing like the one above…..

TOMATO, SQUASH AND FETA GRATIN (adapted from Haystacks and Champagne)
My changes are denoted in pink.

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

1/3 cup fresh basil julienned

1 1/2 tsp. dried oregano

2 oz feta cheese, crumbled

Fresh grated Parmesan

12 oz tomatoes cut in half then sliced 1/4″thick crosswise (If you use Roma tomatoes, you don’t need to cut again)

2 tsp. olive oil

salt & pepper to taste

Toss zucchini and yellow squash with salt & pepper and a touch of olive oil. In a separate bowl mix scallions, garlic, oregano, & feta.  I added a little olive to this mixture too.  Don’t add too much olive or your dish will be too soggy.

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.  I added fresh grated Parmesan to the top as well.  I added the fresh basil bewteen each squash tomato layer. 

Bake for 30 min at 400 degrees or until top is slightly browned. Allow to sit for 10 min then cut into wedges & serve.

Recipe and first picture VIA