To roast the squash: Half the acorn squash and scoop out the seeds and pulp. Roast in the oven ahead of time and set out to cool. This can be done the night before or use leftover squash for this part.
Preheat the oven to 375 degrees F.
Slice zukes thin, lay out in layers on paper towels, sprinkle with sea salt to suck off moisture. (If you're pressed for time, you can get away with skipping the paper towels and salt)
Peel and slice the whole potatoes into thinly sliced rounds.
Cover the bottom of the 8 x 8 glass baking dish with a thin layer of EVOO then add the first layer of potatoes sprinkled with ground black pepper, followed by thin slices of cheddar cheese.
Next, add a layer of the sliced zukes with a sprinkle of oregano, ground pepper and parmesan cheese, then another thin layer of potatoes.
Scoop out the acorn squash meat from the skin, discard the skin. Squish out the squash as a layer then sprinkle on fresh chopped sage... less is more here - sage is a strong herb. Follow with another thin layer of potatoes.
In a mixing bowl, crumble the feta, oregano, mint and parsley together with your hands. and spread evenly across forming the next layer.
Final layer is zucchini again to fully cover the feta. This layer works well if it is two layers of zucchini edge to edge so that you can't see the feta below it.
Evenly pour the remaining EVOO over top to cover that last layer of zukes and let it flow down over everything below. Sprinkle some more oregano over top to taste.
Bake at 375 for 1 hour with a lid or parchment over the dish. Remove the parchment for the last 15 minutes or until the top layer is browned.