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Tomato Zucchini Gratin

1/4 cup olive oil
4 medium zucchinis trimmed, sliced thin
4 medium tomatoes stemmed, sliced thin
salt and freshly ground black pepper to taste
4 garlic cloves minced
1 tablespoon chopped fresh basil or parsley
1/2 cup grated Parmesan cheese

Preheat oven to 350F. Lightly coat a 9 x 13 inch baking dish with olive oil. Arrange half of the zucchini slices over the bottom of the pan. Cover with half of the tomatoes, sprinkle with salt and pepper and drizzle with oil. Repeat
layers. Sprinkle with garlic, herb, salt, pepper, Parmesan and olive oil. Bake 1 hour 15 minutes. Serve hot or room temperature.
Serves 6.

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