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1
Prepare bread crumbs, by cutting the crust from the loaf of bread, slicing it, then running it through a food processer until reduced to fine crumbs.
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2
Mix the crumbs with the Parmesan cheese, salt, pepper and enough oil to coat crumbs.
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3
Spread on a cookie sheet and toast in a 350 degree oven, stirring frequently, until golden brown.
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4
Prepare gratin, Preheat oven to 350 degrees;first stem the portabellinis, then use a spoon to carefully scrap off gills without breaking muchrooms.
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5
Brush mushrooms on both sides with olive oil mixed with garlic.
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6
Season the mushrooms with salt and pepper.
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7
Roast mushrooms for about 10 minutes.
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8
Slice the tomatoes into half-inch rounds, discarding the end pieces.
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9
Lay the tomatoes on a greased baking sheet and brush with the olive oil mixture, season with salt and pepper.
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10
Roast lightly until slightly browned, about 15 minutes.
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11
Cut the Zucchini on a severe angle into half-inch thick slices.
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12
Oil season and roast, 10 to 15 minutes or until soft and lightly browned When everthing is cool, layer the gratin, starting with a portabellini, add a light sprinkling of parmesan, apiece of Zucchini, a light sprinkling of Parmesan, two slices of tomato overlapping slightly, more Parmesan.
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13
Repeat until there two layers of each item and top with breadcrumbs.
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14
A toothpick or skewer will help hold the veggies in place while baking.
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15
Bake in 350 degree oven 15 minutes and serve.
