Zucchini-Tomato Gratin

Name: Zucchini-Tomato Gratin
Ingredients: 1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices; 2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices; 1 Tbs. plus 1 tsp. olive oil, divided; 4 garlic cloves, thinly sliced; 2 Tbs. roughly chopped kalamata olives; 1/4 cup thinly sliced basil leaves; 3/4 cup grated Parmesan cheese (1 1/2 oz.), divided

Zucchini-Tomato Gratin was pinched from <a href="http://www.vegetariantimes.com/recipe/zucchini-tomato-gratin" target="_blank">www.vegetariantimes.com.</a>

"For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy...."

INGREDIENTS

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1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices

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2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices

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1 Tbs. plus 1 tsp. olive oil, divided

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4 garlic cloves, thinly sliced

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2 Tbs. roughly chopped kalamata olives

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1/4 cup thinly sliced basil leaves

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3/4 cup grated Parmesan cheese (1 1/2 oz.), divided

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