Zucchini-Tomato Gratin

1. 1

   Drape tomato slices over colander, sprinkle with salt, and let drain for 45 minutes.

2. 2

   Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well and pat dry.

3. 3

   Preheat oven to 375. Heat 1 t oil in nonstick skilled over medium-high heat. Saute' zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches, if necessary and add more oil between batches.

4. 4

   Layer half of zucchini slices in 8-inch square baking dish. Top with half of the tomatoes. Sprinkle with half the garlic, 1 T olives, half of basil, and 1/4 cup of parmesan cheese; season with pepper. Repeat with remaining zucchini slices, tomatoes, garlic, olives and basil. Drizzle top with 3 t oil and sprinkle with remaining cheese.

5. 5

   Cover with foil and bake 10 minutes.

6. 6

   Remove foil and bake 20 minutes more or until cheese is melted and gratin is bubbling.

7. 7

   Let stand 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.