Zucchini and Tomato Gratin

 

Written by Jessica Cameron Aug. 30 2011

• 1 -1/2.lbs of fresh zucchini sliced 1/4 inch thick
• 1 -28 oz can of whole peeled tomatoes
• 5-7 oz of mozzarella Sliced 1/4 inch thick
• 1 cup of finely grated parmesan reggiano
• Black pepper
• Olive oil (approximately 1 cup)
• Fresh herbs: basil, oregano, Italian parsley

     Drizzle a generous amount of olive oil in a roasting pan to coat the bottom.  Layer the zucchini evenly across the bottom of the pan going 2 layers deep. Sprinkle with more olive oil and black pepper and some ribbons of basil. Slice the tomatoes quarterly and drape all over the zucchini. Pour a bit of the tomato water over the zucchini. I want to partially stew this squash. Season with pepper, olive oil, and ribbons of fresh herbs. Sprinkle with the Parmesan. Bake at 350 degrees for 25 minutes, uncovered, then cook another 20 minutes at 300. The Parma will crisp, the zucchini will stew and be tender and cheesy with tomato and fresh herbs.  Let cool a few minutes and serve as a side with a grilled meat and rustic garlic bread to soak up juices.