Zucchini-Tomato Gratin

This is a very interesting recipe.  I really liked the end product, and Chris raved about it... the only thing I didn't like was how labor-intensive it was to make.

I will have to experiment to see if some of the steps can be cut down.  I will keep you posted.

Recipe for Zucchini-Tomato Gratin

Ingredients: 

1 1/2 lb Tomatoes, cut into 1/4-inch thick slices

2 Medium Zucchini, cut diagonal into slices

1 Tbsp. plus 1 tsp. Olive Oil, divided

4 Cloves Garlic, thinly sliced

2 Tbsp. Roughly Chopped Kalamata Olives

1/4 Cup Thinly Sliced Basil Leaves 

3/4 Cup Parmesan Cheese

Directions: 

1. Drape tomato slices over colander, sprinkle with salt and let drain 45 minutes. 

2. Spread Zucchini on baking sheet, and sprinkle with salt.  Let stand 30 minutes to sweat out excess moisture.  Rinse well and pat dry. 

3. Preheat oven to 375.  Heat 1 tsp. oil in non-stick skillet over medium-high heat.  Saute zucchini 3 to 4 minutes, or until golden.  Transfer to plate.  Do this in 2 batches if necessary, adding more oil between batches. 

4. Layer half of zucchini slices in 1.3 quart oval baking pan.  Top with half of tomatoes.  Sprinkle with half of garlic, 1 Tbsp. Olives, half of basil and 1/4 cup Parmesan cheese; season with pepper.  Repeat with remaining zucchini, tomatoes, garlic, olives, and basil.  Drizzle top with 1 Tbsp. oil and sprinkle with remaining cheese.  Cover with foil and bake 10 minutes.  Remove foil and bake 20 minutes more, or until cheese is melted and gratin is bubbling.  Let stand 5 minutes before serving.  

Recipe Credit: 

Vegetarian Times Magazine, Readers' Top-Rated Recipe Special Edition, Fall 2012