Zucchini-Tomato Gratin

Recipe by RedVinoGirl
READY IN: 40mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drape tomato slices over colander, sprinkle with salt, and let drain for 45 minutes.
  • Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well and pat dry.
  • Preheat oven to 375. Heat 1 t oil in nonstick skilled over medium-high heat. Saute' zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches, if necessary and add more oil between batches.
  • Layer half of zucchini slices in 8-inch square baking dish. Top with half of the tomatoes. Sprinkle with half the garlic, 1 T olives, half of basil, and 1/4 cup of parmesan cheese; season with pepper. Repeat with remaining zucchini slices, tomatoes, garlic, olives and basil. Drizzle top with 3 t 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.
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