A wonderful baked side dish featuring two popular favorites of the summer garden. Use only juicy, vine-ripened tomatoes in this dish...otherwise wait until they are available, however canned tomatoes (drained) can be substituted, if desired.

Tomato and Zucchini Gratin

1 pound vine-ripened tomatoes, cut into 1/4-inch slices
1 pound zucchini, sliced into 1/4-inch thick rounds
3 tablespoons extra virgin olive oil - divided use
1 cup fine dry bread crumbs
1/2 cup finely chopped fresh basil or fresh tarragon
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

1. Preheat the oven 400°F (205°C). Lightly grease a gratin dish.
2. Season the tomato and zucchini slices with salt, pepper, and 1 tablespoon olive oil.
3. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly.
4. Season the bread crumbs with salt and pepper.
5. Alternate layers of the tomatoes and zucchini in gratin dish. Sprinkle the bread crumb mixture over the top the vegetables.
6. Bake for 15 to 20 minutes, or until the top is golden brown.

Serves 4.