Gluten-Free Boureki

1 acorn squash, roasted
2-3 large zucchini, sliced
3 large potatoes, sliced
1/2 c olive oil
4 oz. cheddar cheese
1/4 c parmesan cheese
4-5 leaves fresh sage
12 oz. block feta cheese
1/3 c fresh oregano, chopped
1/3 c fresh mint, chopped
1/4 c fresh parsley, chopped
salt and pepper

Halve the acorn squash and scoop out seeds and pulp. Place squash on cooking sheet drizzle olive oil and season with salt and pepper, roast at 375 degrees F for 45 min, set aside to cool. Coat a roasting pan with olive oil, place a layer of sliced potatoes and sprinkle pepper, topping with a layer of thin cheddar slices. Next add a layer of sliced zucchini with a sprinkle of oregano, parmesan cheese, and pepper. Add another thin layer of potatoes. Remove squash from skin, add as flattened layer, topped with sage. Followed by another layer of potatoes. In a bowl, mix the crumbled feta, oregano, mint, salt, and parsley. Spread mixture evenly and cover with remaining zucchini. Drizzle remaining olive oil over top and sprinkle oregano to taste. Bake at 375 degrees F for 1 hr. covered, remove cover for last 15 min. of cooking.