Zucchini & tomato bake

When summer's abundance of zucchini is at it's peak, this will help answer the question of "What do I do with all this zucchini?!"

Ingredients:
3 small zucchini, sliced about 1/4 inch thick
1 onion, sliced
approx 15 grape tomatoes
1/2 pkg cream cheese
1 cup shredded mozzarella
1/2 cup Parmesan
1/2 cup feta
3 eggs
1 tsp tarragon (dried)
1 tsp thyme (dried)
1/2 tsp salt & pepper
zest and juice of 1 lemon
1 tsp agave nectar (or sugar)
1TBL olive oil

Directions:
Preheat oven to 350.  Heat olive oil in a skillet.  Add sliced zucchini and onion.  Saute until zucchini just starts to turn translucent, about 5-8 minutes.  In a food processor, mix cream cheese and eggs.  Pour into a bowl and add Parmesan and feta.  Mix well and add spices, lemon juice, zest and agave nectar.  Spray a 9X12 baking dish with non stick spray and layer zucchini & onions, and tomatoes.  Pour egg mixture over all and top with mozzarella cheese.  Bake at 350 for about 35-40 minutes, or until golden brown.  Let cool before cutting.

Squash gratin

Squash Gratin Ingredients:

1 1/2 lb total, peeled, sliced butternut and acorn squash

1/2 cup half-n-half

sprinkle of nutmeg

1/2 cup panko bread crumbs

1/2 cup crushed honey graham crackers

8 oz shredded white cheddar cheese

2 TB butter

Preheat oven to 375.  Spray a 2 QT dish with non stick spray.  Peel and slice squash. In a mixing bowl, toss squash with a light sprinkle of nutmeg.  Layer the squash and the cheese in the baking dish and add half-n-half.  Top with breadcrumbs and graham crackers.  Dot butter over breadcrumbs.  Bake at 375 until golden brown, about 45 minutes.  

**variation** I'm dying to try this with sautéed, sliced onions and apples mixed in with the squash!  

I think apples, onions and white cheddar is such a nice combination!  Let me know what you think!