To Try: Greek Baked Zucchini

From The Classic Zucchin Cookbook by Ralston, Jordan and Chesman

Serves 6

5 large tomatoes, seeded & chopped
1 clove of garlic, pressed
1/2 cup extra virgin olive oil
1 teaspoon sugar
1  1/2 teaspoons chopped fresh mint
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried
6 cups sliced zucchini
2 onions, halved and sliced
4 oz. feta cheese, crumbled
1/2 cup dried bread crumbs
1 Tablespoon butter

Preheat oven to 350 degrees F. Butter a 9×13″ baking dish.  In a medium-sized mixing bowl, combine the tomatoes, garlic, oil, sugar, mint and oregano.  Arrange a layer of zucchini in the bottom of the baking dish. Cover with a layer of the tomato mixture and a layer of onions.  Repeat the layers until all the vegetabgles are in the baking dish.  Sprinkle the feta cheese, then the bread crumbs, on top.  Dot with small pieces of butter.  Bake for 45 minutes, until the squash is tender.  Serve hot.

Published in: on August 4, 2010 at 4:59 pm  Leave a Comment  

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