Recipe from Vegetarian Times
For a light entree 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.
Servings: Serves 4
1 1/2 poundstomatoes, cut into 1/4- inch slicessee savings
2medium zucchini (1 pound), cut into1/8-inch diagonal slicessee savings
1 tablespoonplus 1 teaspoon olive oil, dividedsee savings
4garlic cloves, thinly slicedsee savings
2 tablespoonsroughly chopped kalamata olivessee savings
1/4 cupthinly sliced basil leavessee savings
3/4 cupgrated Parmesan cheese (1-1/2 ounces), dividedsee savings
Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes.
Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.
Preheat oven to 375 degrees F. Heat 1 teaspoon oil in nonstick skillet over medium-high heat. Saute 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. Sprinkle with half of garlic, 1 tablespoon olives, half of basil, and 1/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 tablespoon 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.
Per serving: Calories 165, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 13 mg, Sodium 303 mg, Carbohydrate 12 g, Fiber 3 g, Protein 9 g, Sugars 6 g Percent Daily Values are based on a 2,000 calorie diet