BAKED FETA WITH ZUCCHINI & CHERRY TOMATOES
We like this (a lot) as an appetizer with pita or tortilla chips. And it's a great way to use up zucchini when you have a lot.
Servings 0
Ingredients
- 2 lbs zucchini
- 1 ½ lbs cherry tomatoes
- 4 cloves garlic peeled and halved
- 6 sprigs thyme
- 6 tbsp olive oil, to taste or spray the olive oil
- ½ tsp salt
- ½ tsp black pepper
- 4-8 oz block feta cheese
- Handful basil leaves coarsely chopped
Instructions
- Heat oven to 450 F. trim and cut the zucchini into thin rounds (I used largest setting on my mandolin). Put in large bowl; add tomatoes, garlic, oil to taste, salt, pepper and thyme. Toss to coat vegetables.
- Spread evenly on a 13x18 inch rimmed baking sheet. Center feta block in the middle of the pan. Drizzle with oil. Place pan in oven and bake for 30 minutes, checking from time to time. The dish is ready when tomatoes have popped and the zucchini is tender.
- Remove thyme. Distribute feta throughout vegetables.
- Put vegetables and feta in serving dish and add basil leaves.
- Serve warm or chilled.
Notes
I cut recipe in half for two people and used one green zucchini and one yellow neck squash. A yellow zucchini would also be nice. I served it with tortilla chips for a gluten free option, but this would be good served with pita bread.