STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Tomato, Zucchini and Feta Gratin

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden.”

Ingredients Nutrition


  1. Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
  2. Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
  3. In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
  4. Drizzle zucchini with 1 tbsp of olive oil over top.
  5. Sprinkle with with garlic, thyme, salt and pepper.
  6. Next add a layer of crumbled feta.
  7. Top dish with tomato slices.
  8. Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
  9. Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a