Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.

Step: 2

Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don’t fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.

Step: 3

Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.

Step: 4

Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Per Serving: 412 calories; protein 23.8g; carbohydrates 24.9g; fat 26.4g; cholesterol 43.5mg; sodium 563.1mg.