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1
Pre-heat oven to 350 degrees.
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2
Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.
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3
In a small baking pan, mix the bread crumbs with 2 tsp of olive oil.
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4
Bake for 5-7 min, or until bread crumbs are toasted.
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5
Set aside.
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6
Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.
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7
Add the onion and shallots and saute for 10 min, stirring occasionally.
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8
Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.
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9
Spoon the onion mixture into the bottom of the gratin dish.
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10
Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45 angle to one end of the dish.
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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.
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12
Continue overlapping in this fashion.
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13
Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.
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14
Cover w/foil and bake for 30 minutes.
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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.
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16
Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.
