Zucchini, Tomato and Basil Gratin

This is sooooooo yummy!  Dave and I thought it would be even better on crusty bread or even on pizza crust.  The recipe comes from “Squash:  A Country Garden Cookbook” by Regina Schrambling.

2 medium zucchini, sliced in 1/4″ slices
6 ripe plum tomatoes, sliced in 1/4″ slices
6 large fresh basil leaves, stacked and cut into thin ribbons
1 large clove of garlic, halved
3 tsp. extra virgin olive oil
salt & pepper to taste
1/4 c. parmesan cheese, grated

Preheat oven to 350 degrees.  (NOTE:  I did this all on the stovetop in a covered skillet because I thought it was too hot to turn on the oven.)

Rub the cut side of the garlic clove over the bottom of a shallow 10″ glass or ceramic baking dish (a pie plate would work).  Grease with 1 tsp. of the oil.  Arrange the zucchini and tomato slices in a single layer in the dish, overlappying them slightly.  Season well with salt and peper.  Scattered the basil strips evenly over the top, then drizzle with the remaining 2 tsp. oil.  Finally, sprinkle parmesan over the top.  Bake 20 minutes or until zucchini is tender.

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