Tomato,Squash and Feta Gratin

TOMATO, SQUASH AND FETA GRATIN (adapted from Haystacks and Champagne)
My changes are denoted in pink.

6 oz zucchini sliced 1/4" on long bias

6 oz yellow squash sliced 1/'8' on long bias

2 scallions chopped

1 1/2 tsp. minced garlic

1/3 cup fresh basil julienned

1 1/2 tsp. dried oregano

2 oz feta cheese, crumbled

Fresh grated Parmesan

12 oz tomatoes cut in half then sliced 1/4"thick crosswise (If you use Roma tomatoes, you don't need to cut again)

2 tsp. olive oil

salt & pepper to taste 

Toss zucchini and yellow squash with salt & pepper and a touch of olive oil. In a separate bowl mix scallions, garlic, oregano, & feta.  I added a little olive to this mixture too.  Don't add too much olive or your dish will be too soggy.

Lay zucchini slices in pan slightly overlapping like shingles. Sprinkle with salt & pepper. Top with a layer of tomatoes slightly overlapping. Sprinkle on half of the scallion mix. Top with a layer of yellow squash & another of tomatoes sprinkling each with salt & pepper. Top with remaining scallion mix then drizzle with olive oil.  I added fresh grated Parmesan to the top as well.  I added the fresh basil bewteen each squash tomato layer. 

Bake for 30 min at 400 degrees or until top is slightly browned. Allow to sit for 10 min then cut into wedges & serve.