Oven-baked zucchini and tomatoes with herbed feta cream

We've had a really good crop of courgettes/zucchini and tomatoes this year (our first year of backyard gardening, remember), and I'm trying and adapting different recipes. Here's a really simple dish showcasing both the zucchini and tomatoes, complemented by a herbed feta cream, giving it a Greek touch. Lovely as a vegetarian main dish, or as a side dish for some simple grilled meat (lamb, perhaps).

Oven-baked zucchini and tomatoes with herbed feta cream
(Suvikõrvitsa-tomativorm fetakreemiga)
Serves 4

2 green or yellow courgettes/zucchini
8 small ripe tomatoes
4-6 large garlic cloves
250 g feta cheese (softer feta-style cheese is fine here)
4 Tbsp extra-virgin olive oil + more for drizzling
2 Tbsp chopped fresh basil
1 tsp dried oregano
freshly ground black pepper
sea salt

Cut the zucchini into 1 cm (just under 1/2 inch) slices. Cut tomatoes into quarters. Peel the garlic cloves.
Take a large baking dish, oil it slightly. Layer zucchini slices and tomato quarters into the baking try, push garlic cloves between the vegetables.
Place feta cheese, olive oil, chopped basil and dried oregano into a medium-sized bowl and mash using a fork. Season with black pepper. Scatter the mixture over the vegetables.
Season with some more black pepper, drizzle with olive oil.
Bake in a preheated 200 C oven for about 45-60 minutes, until vegetables are cooked and cheese golden brown.