Easy Zucchini Gratin

Ingredients

• 3 slices (3 oz) bread
• 4 tablespoons olive oil, divided
• 1 tablespoon fresh thyme, chopped fine
• 1 tablespoon fresh oregano, chopped fine
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon red pepper flakes (optional)
• 1 ½ oz (3/4 cup) Parmigiano Reggiano, grated
• 2 lbs tomatoes, sliced ½ inch thick (4-5 medium tomatoes)
• 1 lb zucchini, sliced ¼ inch thick ( 2 medium zucchini)
• salt and pepper to taste
• 1 tablespoon red wine vinegar
• 2 large cloves garlic, minced
• 1 tablespoon shallot, diced
• ½ cup fresh Basil leaves

Instructions

1. 1

   Preheat oven to 400F

2. 2

   Hand tear bread to form coarse crumbs (or quickly pulse in food processor). Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.

3. 3

   Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Set aside.

4. 4

   Alternate tomato and zucchini slices in a shallow baking pan.

5. 5

   Season with salt and pepper.

6. 6

   Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot. Pour over tomatoes and squash.

7. 7

   Top evenly with bread crumb mixture.

8. 8

   Bake on the middle rack at 400°F for 20 minutes, or until the zucchini is fork-tender and the breadcrumbs are toasty. If it is getting too dark, tent with foil.

9. 9

   Tear basil leaves on top and serve warm or at room temperature.