Zucchini & Tomato Gratin


1 medium onion, thinly sliced
3 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided
3 (6 to 8-inch) zucchini, thinly sliced on the diagonal
2 pounds tomatoes, thinly sliced
10 basil leaves, cut in chiffonade
2 Tbsp chopped fresh parsley
2 Tbsp grated Parmesan cheese
salt and pepper to taste


Preheat the oven to 350° F.

Warm a skillet over medium heat and add 2 tablespoons of the olive oil. Sauté the onions until translucent, about 5 minutes. Add the garlic and sauté for another 2 minutes. Remove from heat.

Lightly brush the bottom of a 3-quart (2.8 liter) baking dish with olive oil. Arrange zucchini slices around the bottom of the pan, then add a layer of tomatoes. Sprinkle on the chopped parsley. Repeat with another layer of zucchini and another layer of tomatoes, then sprinkle on the basil chiffonade. Add the final layer of zucchini, then the tomatoes.

Arrange the onions and garlic around the top of the casserole. Season to taste. Drizzle the remaining olive oil around the top and sprinkle on the Parmesan cheese.

Bake in the preheated oven for 45 to 60 minutes. At the 45 minute mark the zucchini will be tender but not soft, so bake longer if you want it very tender. Remove from the oven and allow to rest about 5 minutes before serving. There will be plenty of juice in the bottom of the pan, and you can drizzle it over the top for more flavor.

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