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Zucchini, tomato and feta casserole

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Ingredients for 4 servings:

  • 1 large zucchini
  • 1 kg tomatoes
  • 400 g feta cheese
  • Fat for the mold
  • herb salt and pepper
  • basil
  • oregano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

suitable in summer when there is a surplus of zucchini and tomatoes

Wash the zucchini and tomatoes and slice them thinly. Slice the feta cheese as well. Grease a baking dish and layer the zucchini, tomato, and feta slices alternately in the dish. I always try to arrange the slices vertically as much as possible. Season with herb salt, pepper, and herbs as desired. Bake in a preheated oven at 180°C (convection oven) for about 20 minutes. Ciabatta goes very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini, tomato and feta casserole

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