Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil, divided, plus more for the pan
  • 1 1/4 pound zucchini and/or summer squash, cut into 1/4-inch-thick rounds
  • 1 large tomato (about 8 ounces), diced
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh tarragon and/or oregano
  • 3/4 cup crumbled feta cheese
  • 3/4 cup panko bread crumbs

Instruction

  • Preheat the oven to 375°F. Lightly oil a 9- to 10-inch glass or ceramic pie dish.
  • Arrange zucchini slices in several layers in the prepared dish.
  • In a medium bowl, toss diced tomato with 1 tablespoon of the oil, salt, pepper and herbs. Arrange tomato mixture on top of zucchini. Bake 30 minutes.
  • Remove the dish from the oven and sprinkle with feta. 
  • Combine bread crumbs and remaining oil; sprinkle over top. 
  • Continue to bake until vegetables are tender and bread crumbs are golden brown, about 30 minutes. Let cool 5 minutes before serving.