Zucchini-Tomato Gratin

It's been a long time since I posted a recipe!  Coming off a new moon fast, I decided it would be appropriate.  I got this recipe from Vegetarian Times online. This is a GREAT website.  Some of my favorite features include the ingredient sub list, produce storage guide, and of course the seemingly endless supply of awesome recipes!

Vegetarian Times Issue: July 1, 2009   p. 64

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.

Ingredient List  (Serves 4)

• 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 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

Directions

1. Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes.
2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.
3. 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.
4. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. 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.