Tomato, Squash, and Feta Gratin

6 ounces zucchini, sliced 1/4 inch thick on long bias
6 ounces yellow squash. sliced 1/8 inch thick on long bias
2 scallions, chopped
1 1/2 teaspoon minced garlic
1 1/2 teaspoon chopped oregano
2 ounces feta cheese, crumbled
12 ounces tomatoes, cut in half, then sliced 1/4 inch thick crosswise
2 teaspoons extra virgin olive oil
salt and pepper to taste

Preheat oven to 400 F. Lightly oil a 6 inch diameter ovenproof saute pan.

Toss zucchini with salt and pepper. Toss yellow squash with salt and pepper. In a bowl, mix the scallions, garlic, oregano and feta cheese.

Lay zucchini slices in the pan, slightly overlapping them like shingles. Sprinkle with salt and pepper. Top with a layer of tomatoes-slightly overlapping them like shingles. Sprinkle with 1/2 of the scallion mixture. Top with a layer of yellow squash, then another layer of tomatoes, sprinkle layers with salt and pepper. Top with remaining scallion mixture. Drizzle with extra virgin olive oil.
Place pan on a sheet pan in the oven. Bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit for 10 minutes. Cut into wedges and serve. Makes 4 servings.