Tomato & Zucchini Gratin

When summer hands you a glut of zucchini and ripe tomatoes, this rustic gratin is one of the best things you can do with them. Thin slices of each get fanned and overlapped across the pan, then buried under a crisp, herby topping of breadcrumbs and Parmesan.

Slicing the vegetables to an even quarter inch matters more than it sounds. Uniform slices cook at the same rate, so nothing turns to mush while the rest stays raw.

The topping is where the savory crunch comes from. Fresh parsley, thyme, and oregano fold into the crumbs and cheese, and a good drizzle of olive oil helps it all bake up golden and crisp rather than dry.

Twenty minutes in the oven turns a simple pile of summer vegetables into a side dish worthy of the main event.

Kitchen Tips

• Salt the zucchini and tomato slices and let them drain a few minutes first. Both are watery, and shedding some moisture keeps the gratin from going soupy.
• Overlap the slices in tight, even rows so they hold their shape and brown attractively.
• For extra crunch, toast the breadcrumbs lightly in a little olive oil before sprinkling them on.
• If the top browns before the vegetables soften, tent with foil and bake a few minutes longer.

Variations

• Tuck thin slices of garlic or a layer of caramelized onion between the vegetables.
• Add crumbled goat cheese or fresh mozzarella between the layers for a richer, creamier gratin.