I love when summer veggies start popping up in markets. I love eating lighter in summer, but let’s face it I’ll eat any vegetable at any time (except onions). I like that when I eat veggies I don’t get that “ugh, ate too much” feeling, no matter the quantity.
So I was poking around in the blogosphere the other day and stumbled upon the perfect recipe on designer bags and dirty diapers. She adapted it from haystacks and champagne. I adapted it to make my own.
6 oz zucchini sliced 1/4″ on long bias (2 about 2″ thick and 8″ long each)
- 6 oz yellow squash sliced 1/’8′ on long bias (2 about 2″ thick and 8″ long each)
- 2 scallions chopped (onion powder since hubs agreed to try it)
- 1 1/2 tsp. minced garlic
- 1 1/2 tsp. oregano (also added basil)
- 2 oz feta cheese, crumbled (feta, bleu, and fresh parm…needed to clean out fridge)
- 12 oz tomatoes cut in half then sliced 1/4″thick crosswise (3 roma tomatoes, sliced along bias)
- 2 tsp. olive oil
- salt & pepper to taste
Lightly oil 6″ diameter corning ware or pyrex dish (8″ square pyrex).
Toss zucchini with salt & pepper. Toss yellow squash with salt & pepper.
In a bowl mix scallions, garlic, oregano, & feta. (I didn’t do that last sentence)
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. (Sprinkle with ingredients from above) 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. (Sprinkle with remaining ingredients, then drizzle 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.