Green Tomato and Zucchini Bake

I've decided on a theme this week.



My garden came back from hiatus with a vengeance.

Well, at least the zucchini did.

On a side note: the sweet corn did not fare so well. 

It grew lovely, full cobs… That the worms loved.

Now, I don't mind picking out a few worms, but, tonight, when I picked the last, the worms had, apparently, procreated.

Let's just say there comes a point when vegetables grown without pesticides go directly to the compost pile.

Back to the zucchini.

Nothing seems to adversely effect the zucchini.

Having gotten bored with trying to come up with new and creative ways to flavor zucchini, I decided to concentrate on color.

I have an abundance of Green Zebra tomatoes.

Another side note: if you have never had a Green Zebra tomato…. Try one immediately.  Once you get past the fact that they are perfectly ripe and still green you will be in love. 

Back to the zucchini.

I planted what was meant to be white courgette but turned out to be a lovely pale green.

I earlier paired my yellow courgette with the yellow tomatoes.

This time it was meant to be green.

Courgette with Feta
Naturally, I had to add feta and olives to it, as well.

Green Tomato and Courgette Casserole

2 medium pale green courgette
2 Green Zebra tomatoes
1 onion
3 cloves garlic
2oz (60gr) feta
1/2 cup Greek olives, chopped
1 tbs olive oil

Thickly slice onion, mince garlic.  Fry onion and garlic in oil until lightly browned.
Thinly slice courgette; slice tomatoes.

Courgette Tomatoes
Lightly oil a baking dish.  Line the bottom with a layer of courgette.  Top with browned onions, olives and crumbled feta.  Put another layer of courgette on top.  Finish with a layer of tomatoes. 

Cover with foil and bake, 400F (200C) for 30 minutes.

Courgette Green Tomato Bake

It's prettier before it's baked….

But the taste was great!

And I love things that assemble and bake.

7 thoughts on “Green Tomato and Zucchini Bake”

  1. Wow! (sigh) Now, if I were in Michigan I could go to that farmer’s market and have loads of those zebras to make this. (sigh) Such is not the case. I’d have to buy them at Whole paycheck and … well there you are.

  2. great theme zucchini. and great recipe, I will make this soon! with what would you suggest to serve it? ciao!

  3. Our small garden gave up weeks ago. But my DIL’s Mother just brought us bushels of tomatoes. The Cherokee Purples are my favorite. Even with 10 people eating them for 4 days, we still have some left. Your dogs have gotten so big.

  4. Same situation, except I seem to be unable to find the courgettes until they reach epic proportions. Looks like it’s time to make and freeze the mini zucchini gratins. Thank God for the mini french fry blade on the food processor.
    Now, about all those pesky tomatoes. Why couldn’t you have come sooner? Oh, and the basil! Best year EVER for basil, and HUGE in flavor. What did I do different this year?
    Oh well, the neighbors always appreciate extra free food. 🙂

  5. Katie, the great thing about baked dishes is that if you put delicious things in – they’re almost certain to come out even better! You have some great ingredients here and, as a whole, the dish is very well conceived. Bravo!

  6. Tanna, and here I pictured you summering in Michigan…. Too bad – or did the mosquitoes drive you off?
    Italian Smorgasbord, anything – for us that would be anything from the grill!
    Penny, puppies are growing in leaps and bounds. Not familiar with the purple, but any from the garden are good… Well, I did plant one that I thought was rather tasteless – Ananas. 2 years ago I loved them, this year big and blah.
    Brassfrog, you have to pick them small. You have to look twice, every day. And they still get missed until they’re blimp size. My year was great for tomatoes, mediocre for basil – fortunately I overplant….
    Viviane, I agree totally – am glad I can use the oven again now that the evenings are cooler.

  7. We grow lots of zucchini in our garden and different kinds of red tomatoes. I have never heard of the Zebra tomatoes. They sound great so I will have to watch for available seeds. The casserole sound like it will be delicious.

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