TOMATO ZUCCHINI GRATIN1/4 cup olive oil 4 medium zucchinis, trimmed, sliced thin 4 medium tomatoes, stemmed, sliced thin salt and freshly-ground black pepper (to taste) 4 garlic cloves, minced 1 tablespoon chopped fresh basil or parsley 1/2 cup grated parmesan cheese Preheat oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with olive oil. Arrange half of the zucchini slices over the bottom of the pan. Cover with half of the tomatoes, sprinkle with salt and pepper, and drizzle with oil. Repeat layers. Sprinkle with garlic, herb, salt, pepper, Parmesan, and olive oil. Bake 1 hour 15 minutes. Serve hot or room temperature. Servings: 6 Source: Totally Tomato Cookbook by Helene Siegel and Carolyn Vibbert
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