Thinly sliced tomato and zucchini layers sprinkled with olive oil, garlic, Kalamata olives and feta.

Serves: 4

1 ½ lb. tomatoes, cut into ¼-inch-thick slices
2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices
1 Tbs. plus 1 tsp. olive oil, divided
4 garlic cloves, thinly sliced
2 Tbs. roughly chopped kalamata olives
¼ cup thinly sliced basil leaves
3/4 cup grated Parmesan cheese (1 ½ oz.)

1. Drape tomato slices over a 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 a nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to a plate. Do this in 2 batches if necessary, adding more oil between batches.

4. Layer half of the zucchini slices in an 8-inch-square baking pan. Top with half of the tomatoes. Sprinkle with half of the 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 the top with 1 Tbs. oil, and sprinkle with the remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove the foil, and bake for 20 minutes more, or until the cheese is melted and the gratin is bubbling. Let stand 5 minutes before serving.

From Vegetarian Times.