Zucchini-Tomato Gratin

This dish turned out sooooo yummy! Even though it was for 4 people.... Forget about that lol This gratin does not use white sauce, so... really healthy also! It takes little bit long time to cook... since you have to let tomatoes and zucchinis swet to get rid of there extra moisture... but!!!! Totally worth the time :) I am sure soon I will be repeating this meal... Zucchini-Tomato Gratin and freshly baked baguette...= Wonderful dinner... :)

Zucchini-Tomato Gratin

1 1/2 lb of Tomatoes. Slice in 1/4inch

2 mid Zucchini. Diagonal slice in 1/8inch

1TBS+1tsp EVOO (devided)

4 Garlic cloves (i used 3...)

1/4 cup of thily sliced Basil leaves

3/4 cup of Parmesan cheese (I like Emental (swiss) cheese better... so, I used that instead)

(1/4+2/4, devided)

Original recipe uses olives also, however, I did not used them...

If you are interested,

*2TBS of roughly chopped Kalamata olives

1) Slice tomatoes, place them over colander, sprinkle with salt, let them drain for 45min

2) Slice zucchinis, spread them on baking sheet, sprinkle with salt, let them swet for 30min.

After, rinse well, pat dry.

3) Pre-heat oven 375F

4) On non-stick skillet, heat 1tsp of EVOO, mid-high heat. Grill zucchinis until they are golden brown. Rest them on the plate.

5) Layer half of zucchini in baking dish. Then layer tomato slices on top of it. Sprinkle half of garic, 1tbs of olives, basil, and 1/4 cup of cheese. Salt and Pepper. Repeat same thing again. Zucchini-Tomato-Garlic-Olives- Basil, 2/4 (1/2) cup of cheese, salt and pepper, drizzle 1TBS of EVOO.

6) Cover with foil, bake for 10min.

7) after 10min, remove the foil, bake for 20min, or more. Once cheese is melted, gratin is bubbling... it is ready!

Super yummy dish, and healthy :)