Zucchini and Tomato Gratin
Summer fresh taste!
1 each large zucchini
2/3 each large tomatoes (beefsteak, aunt ruby, Cherokee)
¼ bunch oregano, parsley, thyme, chervil, cress, marjoram
1 each small white/yellow onion
½ cup bread crumbs
½ cup shredded parmesean
To taste salt and pepper
Wash all vegetables.
Preheat oven to 375 degrees fahrenheit.
Grease/butter a casserole dish.
Slice zucchini and tomatoes into ¼ inch thick slices.
Slice onion into (thin)1/8 inch thick slices.
Finely chop garlic and herbs, mix together with cheese and bread crumbs.
Layer zucchini and tomatoes in greased casserole dish, sprinkling with bread crumb, herb and cheese mixture.
Lightly drizzle olive oil over layered vegetables and season with salt and pepper.
Bake uncovered until vegetables are fork tender.