Zucchini with Feta
Ingredients:
4-5 Medium zucchini squash, sliced into ¼” thick circles
1 Ripe tomato sliced and quartered
1 Clove garlic, chopped
½ cup Extra virgin olive oil
8 oz Crumbled Feta Cheese
2 oz Shredded Parmesan Cheese (optional)
Salt & fresh ground pepper to taste
Directions:
Preheat oven to 350ยบ.
In a deep casserole dish, combine olive oil, chopped garlic, salt and
pepper (remember to go easy on the salt since feta cheese is salty too). Stir together then put in the squash and
tomatoes. Stir until all the vegetables
are coated with the oil mixture. Press
down the vegetables until you have a flat well mixed casserole dish with
tomatoes and squash evenly distributed.
Bake uncovered for 30-40 minutes until the vegetables are
soft then remove from oven. Sprinkle the
feta cheese evenly over the top of the dish and then do the same with the
parmesan cheese. Return to oven and bake
until the cheese is golden brown (approx 10 minutes).
Enjoy.
Serve with:
Shrimp Scorpio and some toasted Italian or French bread.
Note:
Larger, tougher zucchini can be used here since it’s
baked. Just peal and remove the large
seeds from the middle. Then cut the
zucchini lengthwise into quarters and slice crossways into ¼” thick
slices. When baked, they will be juicy
and tender.
Optional Ingredients:
Add red onions, mushrooms or green or red sweet peppers
Vegan version:
Leave out the cheeses.
Add another clove of garlic and one cup cubed medium firm tofu to the
vegetables when tossing in the oil mixture.
Don’t put the tofu on top like the cheese because it will burn and it
needs to be in the mix of vegetables, oil and garlic to absorb the flavors of
each.
