Tomato, Zucchini and Grana Padano Gratin

1. 1

   Pre-heat oven to 350 degrees.

2. 2

   Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.

3. 3

   In a small baking pan, mix the bread crumbs with 2 tsp of olive oil.

4. 4

   Bake for 5-7 min, or until bread crumbs are toasted.

5. 5

   Set aside.

6. 6

   Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.

7. 7

   Add the onion and shallots and saute for 10 min, stirring occasionally.

8. 8

   Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.

9. 9

   Spoon the onion mixture into the bottom of the gratin dish.

10. 10

    Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45 angle to one end of the dish.

11. 11

    Do this by starting w/one slice of zucchini, laying it at an angle against the end of the dish and leaning a slice of tomato against the zucchini.

12. 12

    Continue overlapping in this fashion.

13. 13

    Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.

14. 14

    Cover w/foil and bake for 30 minutes.

15. 15

    Remove foil, sprinkle w/cheese, then the bread crumbs over the gratin, and bake an additional 15 minutes, or until zucchini feels soft but firm when pierced with a fork and cheese is golden brown.

16. 16

    Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.

* Per serving · 4 servings · Values may vary.