Recipe: Zucchini-Tomato Gratin with Variations

ZUCCHINI-TOMATO GRATIN

2 medium sized zucchini, thinly sliced
2 tomatoes, seeded and chopped or sliced
2 onions, thinly sliced
Salt and freshly ground black pepper
1/4 cup butter
1 cup dry bread crumbs (for topping)

Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish.

Cover the bottom of the pan with a layer of zucchini, followed by tomatoes, then onions. Season with salt and pepper and dot with butter. Continue to layer in the baking dish until all ingredients are used. Sprinkle the crumbs on top.

Bake the gratin, uncovered until the vegetables are tender, about 20 minutes. Serve hot.

VARIATIONS:
- Add chopped fresh herbs like basil, oregano or summer savory to the layers.
- Add minced garlic.
- Grate 12 ounces of cheese, like cheddar, fontina, mozzarella or Parmesan and layer it with the vegetables.

Makes 4-6 servings
Source: The Classic Zucchini Cookbook by Andrea Chesman, Marynor Jordan and Nancy C. Ralston