Zucchini-Tomato Gratin

Momma Mia! You'll love this vegetable dish that tastes like it came straight from Italy!
taken from Vegetarian Time, July/August 2009

1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices
2 medium zucchini (1 lb.), cut into 1/8-inch-thick diagonal slices
1 TBSP plus 1 tsp. olive oil, divided
4 garlic cloves, thinly sliced
2 TBSP roughly chopped kalamata olives
1/4 cup thinly sliced basil leaves
3/4 cup grated Parmesan cheese, divided

1. Drape tomato slices over 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. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Saute zucchini 3 to 4 minutes or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.
4. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and 1/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 TBSP oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.

Note: We made this without the olives.