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Tomato, Squash, and Feta Gratin

Tomato, Squash, and Feta Gratin

I found the fifth and final recipe for Cookbook Week* in The New Sonoma Cookbook by Connie Guttersen RD, Ph.D. This cookbook is filled with over 200 simple recipes for a healthy, more delicious way to live. I love that there is a whole range of recipes – breakfasts, soups, roasts, desserts, and holiday meal ideas. I saw the recipe for this gratin and decided to make it for dinner. It was really easy to make and tasted flavorful and delicious. I adapted it a bit by using tomato basil feta and fresh basil instead of plain feta and oregano. It turned out to be a big hit with my daughter, husband, and me but my son didn’t care for it. His loss our gain.

*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week – October 10-14, 2011 – (First recipe)(Second recipe), (Third recipe), (Fourth recipe).

How to Make Tomato, Squash, and Feta Gratin:


  • 1-2 tsp garlic olive oil
  • 1 zucchini, sliced 1/4 inch thick coins
  • 1 yellow squash, sliced 1/4 inch thick coins
  • Sea salt and freshly cracked pepper, to taste
  • 2 green onions, chopped
  • 1 clove of garlic, minced
  • 1 tbsp basil, chopped
  • 1/4 cup tomato basil feta
  • 6-7 small vine-ripened tomatoes, sliced 1/4 inch thick

Tomato, Squash, and Feta Gratin

Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray.

Place the sliced zucchini and squash coins into a bowl then season with a bit of olive oil, sea salt, and freshly cracked pepper, to taste; toss to coat evenly. In another bowl add the green onions, garlic, fresh basil, and feta cheese and mix well.

Lay the zucchini slices in the pan, slightly overlapping them like shingles. Sprinkle with some of the feta mixture. Layer the yellow squash slices on top of the zucchini, slightly overlapping them like shingles. Sprinkle with some of the feta mixture. Layer the tomatoes on top of the yellow squash, slightly overlapping them like shingles. Sprinkle with the remaining feta mixture. Drizzle with some olive oil if desired.

Tomato, Squash, and Feta Gratin Place into the oven and bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow it to sit for 5-10 minutes prior to serving. Enjoy.

Tomato, Squash, and Feta Gratin


Click here for a printable version of this recipe – For the Love of Cooking.net


Adapted recipe by For the Love of Cooking.net
Original recipe by Connie Guttersen, RD, Ph.D. – The New Sonoma Cookbook



The generous people who sent me my cookbook want to give one of my readers a copy too. All you have to do to enter this giveaway is to leave a comment on this post. Remember, if you are going to leave an anonymous comment, you must leave your name or e-mail address so I will have someone to contact if you are chosen. The contest ends on Sunday, October 16, 2011, at 7:00 p.m. Pacific Time.

Good luck!


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  1. I would love to receive this cookbook, it looks yummy to me and lots of veggies, flavors, and interesting recipes to boot..Luv your blog, read it everyday for good recipes..ciao mary jane at [email protected]

  2. YUM! I made something so very similar the other night and it. was. SO. good! I will definitely be trying this version too.

  3. This gratin looks so delicious and flavor-packed! This has been a fun week of recipes from different cookbooks, Pam!

    Kim in MD

  4. The gratin looks so good, Pam!
    And look at you.. the giveaway queen the past few weeks. Love it!! Thanks for all the amazing gifts you have been offering to your readers!

  5. I have always been silent reader, but this gratin has all my favorites tomatoes, zucchini and feta. I am going to try this before fresh tomatoes runs out…

  6. No, it's not the sweet-salty dribble from a fantastical combination of juicy tomatoes and crumbly-melty feta deliciousness. It's just my inner hungry girl, showing her colors: plain.ol'.drool. AGAIN.

    And…I'm not gonna lie: I TOTALLY WANT THIS COOKBOOK!!

  7. Mmmmm…looks good for a cool fall day. Might make this to bring as a potluck side dish for one of our upcoming family get-togethers 🙂

  8. This dish looks so yummy…..I am a great big fan of your site. You do an amazing job and I love your pictures!!!!

  9. You have so many followers that the following would mean a lot.
    A favor is requested from you. Go to my blog: http://theobsessivechef.blogspot.com and check out my new book. Then do one or both of these: click on the link to purchase a copy and/or mention it on your blog. It would mean a lot to this fledgling author. Thanks.

  10. All I can say is YUM! This looks delicious! I am excited to try it! The cookbook is an amazing giveaway too! I would absolutely love to have it!

  11. It's a lovely dish, and a great way to warm up an autumn meal. I have a number of picky eaters who shy away from squashes, too.

  12. This looks good but any thoughts on a different cheese as I don't like Feta (or any strong odor cheeses for that matter :-)) Thank you!!!

  13. That looks wonderful, as usual!!! Would LOVE even more to win that Sonoma Cookbook– I'm subscribed to their newsletter online and love the tips they send me on a daily basis!!!!

  14. I'm a newbie to your blog, but fell in love instantly. I have a minor obsession with cookbooks, and my cookbook shelf could always use another!

  15. I can't wait to try this. I love that you have so many vegetarian recipes because so many bloggers forget about us non-meat eaters! I have made many recipes from the original sonoma diet cookbook but would love to win this one.

  16. After reading this post, I'm ready for second dinner! I'd love the chance to find out if the rest of the book is as appetizing as this recipe.

  17. The dish looks amazing, very colorful!I really wouldn't mind if my family didn't care for it..More for me, as you said..haha

  18. Healthy food really can be delicious, I've been eating mostly unprocessed food for a while and I feel great! The book looks amazing!

    sarahepardee at gmail dot com

  19. I just discovered your blog and love your photos of the food and your recipes all look
    so delicious.Will have to try this one because roasted tomatoes are always great. Thank You

  20. Wow, that looks so juicy and tasty! I can just imagine tasting the sweet tomatoes and salty feta..oh, and basil, my favorite herb! Mmmmm!!!

  21. Your photography is outstanding, makes you want to pull the dish right off the page.

    The cookbook looks great!

  22. When last in San Francisco I was lucky enough to visit Sonoma. Californian cuisine is so fresh and seasonal!They put locavore and innovative on the map.

  23. Wow I can't wait to try this! My husband and I went to Sonoma for our honeymoon two years ago and the food was AMAZING!

  24. I love how this recipe focuses on autumn ingredients – I just brought squash and tomatoes, and cannot wait to try this recipe!

  25. I would love to have this cookbook! 🙂 Thanks for hosting the giveaway!

  26. I like the healthier version of "gratin"… I always think of sinfully cheesy potatoes, but I could do this!

  27. I'm in and just in time. Pick me or I'll rub myself with honey and acorns and go running through black bear country. Okay, not really, but threats work sometimes 🙂

  28. Yum!!! Looks so good. We do this with tomatoes and feta all the time. Will definitely try your recipe! Thanks!

  29. So happy to have something new to cook with all my zucchini & tomatoes from the garden. I think I'll use the mediterranean feta from trader joe's. I worked for Pacific Bell & was a dispatcher for the town of Sonoma. I Love the NorthCoast!!