Ingredients:
1 large zucchini
3 roma tomatoes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme, minced
4 ounces feta cheese, crumbled
salt
pepper
Directions:
Slice zucchini into 1/2″ rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
In a greased 9×9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
Drizzle zucchini with 1 tbsp of olive oil over top.
Sprinkle with with garlic, thyme, salt and pepper.
Next add a layer of crumbled feta.
Top dish with tomato slices.
Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
Bake, in preheated, 400 F oven for 40 minutes. Remove and let rest 10 minutes before serving.
Servings: 2-4
Time preparation: 20 min.
Time total: 60 min.