Recipe: Antoine Bouterin's Zucchini and Tomatoes with Dill and Garlic (layered slices)

ANTOINE BOUTERIN'S ZUCCHINI AND
TOMATOES WITH DILL AND GARLIC

1 medium-size zucchini, very thinly sliced (about 1/8 inch thick)
4 plum tomatoes, not too ripe, very thinly sliced (about 1/8 inch thick)
3 tbsp warm water
6 garlic cloves, minced
2 tbsp minced fresh dill, no stems
salt and freshly ground black pepper (to taste)
3 tbsp extra-virgin olive oil (plus more for topping)
few drops Worcestershire sauce (optional)

Preheat oven to 400 degrees F. Lightly butter 1 medium-size gratin dish.

Starting at one narrow end of the dish, arrange a row of zucchini slices, standing on end, along the edge. Follow with a row of tomato slices, standing than on end up against the zucchini. Continue layering the vegetables until the dish is full and the layers are pressed closely against each other. Spoon the 3 tablespoons warm water over the vegetables.

In a small bowl, mix together the garlic, dill, salt, pepper and 3 tablespoons olive oil. Spoon the mixture over the zucchini and tomatoes. Sprinkle the top with a little more olive oil and the Worcestershire.

Cover tightly with aluminum foil ad bake 30 to 40 minutes or until tender.

Servings: 4
Source: Woman's Day Low-Fat Meals, Summer 1997