Zucchini and Tomato Gratin

Ingredients

• Olive oil
• Salt
• Black pepper
• Garlic
• Pepper
• Onion
• Sea salt
• Chopped parsley
• Juice
• Zucchini
• Tomatoes
• Onions

Directions

1. Heat the oven to 350° F/175° C. Set a skillet over medium heat, then pour in 2 tablespoons of the olive oil. Cook the onions until they turn translucent, about 5 minutes. Stir in the garlic and cook for another 2 minutes, then take the pan off the heat.
2. Coat the bottom of the baking dish lightly with olive oil. Cover the base with zucchini slices, follow with a layer of tomatoes, and scatter the chopped parsley over the top. Make another zucchini layer and another tomato layer, then add the basil chiffonade. Finish with the last layer of zucchini and the last of the tomatoes.
3. Spoon the cooked onions and garlic evenly over the casserole. Season the top with a pinch or two of sea salt and a few twists of black pepper. Drizzle the remaining olive oil over everything, then add the Parmesan cheese.
4. Bake until the vegetables are cooked to your liking, 45 to 60 minutes. At the 45 minute mark, the zucchini will be tender but still have some structure; leave it in longer if you prefer it very soft. Take the gratin out of the oven and let it sit for about 5 minutes before serving. The juices in the baking dish are delicious spooned back over the top.