Zucchini and Tomato Gratin ✅

Ingredients

• 4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds)
• 3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each
• 1/4 cup olive oil

TOPPING

• 3 tablespoons freshly grated Parmesan cheese
• 1 slice firm whole wheat bread, cubed (1/2 cup)
• 3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Steps

1. Preheat the oven to 400 degrees.

2. Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.

3. Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. (The gratin can be prepared to this point up to a day ahead, covered, and refrigerated.)

4. FOR THE TOPPING: Combine the cheese, bread, oregano, salt, and pepper in a mini-chop and process to crumbs. Transfer the mixture to a bowl and stir in the oil. Set aside.

5. At serving time, sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.