Zucchini-Tomato Gratin

So, you have a garden (or grocery store) full of tomatoes and zucchini?  And you have a pot-luck Labor Day party to go to?  Well, my friend, how convenient that you happened upon this little website of mine today.  Now that it's September, our produce days are limited, so make the most of the bounty and throw this zucchini-tomato gratin together.  I made it after work one day (it's that easy!) and Jake and I ate this side dish as our entire dinner.  Mainly because I didn't make anything else.  But he didn't complain.  He also didn't complain when I asked him to clean up this mess.  What a guy.

I was emailed this recipe by a friend of my dad's (well a friend of mine now, too!) who is lucky enough to have neighbors who are vegetable pushers and hand over more fresh, delicious, nutritious food than they know what to do with.  Ummm, where are these neighbors when I need them?!  I thought that showing up on your some one's porch with a basket full of fresh picked vegetables was an urban myth.  I've never opened the door to surprise produce.  Neighbors of mine, take notice!  I'm looking at you for my next gratin.

Zucchini-Tomato Gratin

1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices 2 medium zucchini (1 lb.), cut into 1/8-inch-thick diagonal slices 1/2 medium onion 2-3 Tbsp. olive oils, 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

Drape tomato slices over colander, sprinkle with salt.  Spread zucchini on baking sheet, and sprinkle with salt.  Let stand for 45 minutes to sweat out excess moisture. Pat dry.

While the zucchini and tomato are draining, dice the onion.  Heat about 1/2 Tbsp. oil on medium heat and cook the onions until they are soft and translucent, stirring occasionally.

Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.

Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes and half of the onion. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and ı/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.

Source: From Brenda and Gary, who adapted it from Vegetarian Times