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    You are in: Home / Recipes / Tomato, Zucchini and Feta Gratin Recipe
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    Tomato, Zucchini and Feta Gratin

    Average Rating:

     4 Total Reviews

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    • on August 27, 2007

      I love this recipe for it's simplicity. The feta cheese definitely is the key to a heavenly dish, however if I don't want to run to the store it is also good with parmesan. I agree with Queer Eye in the Kitchen Guy, no need to blanch anything, just pop it in the oven and cook for 30 mins. I like to make this a meal by serving it over linguine noodles. Thank you Expat, mmm!

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    • on August 31, 2006

      This was a great way to use tomatoes & thyme from the garden. I didnt blanche the zucchini & only cooked it for 30 minutes. 25 min. would have been fine too since we prefer the zucchini not too mushy. The flavors were excellent! This is definitely a keeper & would be a great side or even main course all year round! Thanks for sharing!

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    • on September 16, 2005

      This made the entire house smell wonderful and it tasted equally delicious. Pretty to look at also!

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    • on August 18, 2005

      I made this using thyme and also with basil and tomato flavored feta. I didn't bother to remove the tomato seeds. My husband and I polished it off in one meal. Thank you for a tasty way to prepare zucchini!

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    Nutritional Facts for Tomato, Zucchini and Feta Gratin

    Serving Size: 1 (168 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 384.9
     
    Calories from Fat 301
    78%
    Total Fat 33.5 g
    51%
    Saturated Fat 11.8 g
    59%
    Cholesterol 53.4 mg
    17%
    Sodium 692.4 mg
    28%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 7.7 g
    30%
    Protein 11.5 g
    23%
    Detailed Nutrition Values About Nutrition Info
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