zucchini and tomato gratin

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GRATIN OF ZUCCHINI AND TOMATOES

3 cloves garlic, crushed

1/2 cup fresh basil leaves

1 teaspoon fresh thyme leaves

2 cups fresh whole-wheat breadcrumbs (see Tip), divided

1 finely chopped onion,

3 large ripe tomatoes, diced

1 tablespoon red-wine vinegar

¼ teaspoon salt, divided

3 tablespoons extra-virgin olive oil, divided

3 medium zucchini (about 1 ¾ pounds total), sliced on the bias about ¼ inch

thick

Freshly ground pepper to taste

¾ cup freshly grated Parmesan cheese

 

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish (or similar gratin

dish) with olive oil or cooking spray.

2. Place garlic, basil and thyme on your chopping board; mince well. Spread half

the breadcrumbs evenly in the prepared baking dish. Strew onion over the

breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with

half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt.

3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a

third of the zucchini; you want it to sauté, not stew, so don't crowd it. Sauté,

turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes

per side. When the slices are done, use a fork to transfer them to the gratin,

overlapping the slices. Cook the remaining zucchini in two batches, each time

using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over

the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of

pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil

and sprinkle over the gratin.

4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and

immediately sprinkle with Parmesan.