Zucchini, Tomato and Feta Bake
Zucchini, Tomato and Feta Bake

This recipe is good year-round since you can usually get decent zucchini and plum tomatoes 12 months of the year, but it is, of course, amazing in the summer/early fall when both are at their peak. Also, it is such a pretty dish and comes out of the oven looking very impressive. This week I made pork chops with it, but steak or fish would be good too.

2 medium zucchinis, sliced
6 plum tomatoes, sliced
4 ounces feta, crumbled
olive oil
dried oregano
salt and pepper

Preheat oven to 375 degrees. Rub the bottom and sides of a baking pan with oil. Line bottom on pan with zucchini, followed by tomatoes, then feta and then drizzle with olive oil, oregano, salt and pepper to taste. Continue layering until you have used all of the vegetables and cheese. Place in the oven and bake for 35-40 minutes, until the dish is bubbling and you can easily slip a knife into it.

Corn on the Cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.