Zucchini (Courgette) and Tomato Gratin

Total time: 55 minutes
   Thin slices let the flavors meld together easily.  The breadcrumbs between the layers soak up all the goodness from the tomatoes and the zucchini.... All topped with a golden, cheesy crust.  This will be enough for 2 meals.  

 Ingredients:

• 1 medium  - large zucchini, 9" long (22cm)
• 2 garden fresh tomatoes
• 2 tbs fresh chives, snipped
• 2 tbs fresh basil, snipped
• 1/4 cup bread crumbs
• 1/2 cup (2oz, 60gr) shredded cheese
• 2 tbs olive oil

 Instructions:

• Thinly slice zucchini, about 1/8th inch (.65cm). 
• Slice tomatoes as thinly as you can, but at least as thin as zucchini. 
• Snip herbs. 
• Put 1 tbs olive oil in 8 or 9 inch (20 - 25cm) square glass baking dish and swirl around to coat bottom.  
• Layer half of the zucchini, then half of the tomatoes, half of the herbs, half of the crumbs and half of the cheese. 
• Repeat layers once. 
• Drizzle remaining 1 tbs oil over top. 
• Cover with foil and bake in 400F (200C) oven for 30 minutes. 
• Remove foil and continue to bake for another 15 minutes. 
• Serve from baking dish.