Jacques Pepin's Zucchini Tomato Gratin

Jacques Pepin\'s Zucchini Tomato Gratin
4 whole zucchini
about 6 inches long
3 whole tomatoes
large & ripe
1/4 cup olive oil
3 tbsp parmesan
1 slice whole wheat bread
3 sprigs oregano
fresh, or 0.5 teaspoon dried
1/2 tsp salt
1/2 tsp black pepper
1 tbsp extra virgin olive oil
Holy. Who knew that zucchini and tomato could be soooo good together? We watched JP whip up this dish on his newest show, The Essential Pepin, but honestly thought that the recipe was no big deal. We then ended up having a surplus of tomatoes and zucchinis from other dishes we had prepared, so we made use of leftover ingredients to make this new recipe.

This dish is warm and comforting, full and complete. Remember when the mean food critic in that Disney movie Ratatouille took the first bite of Remy’s ratatouille? He was instantly transported to childhood memories of warmth and teared up. That’s how we felt when we had the first bite of this. And to think, it's just tomatoes and zucchini! This dish can be partially prepared the day before. Adapted from Jacques Pepin’s Essential Pepin: More Than 700 All-Time Favorites from My Life in Food.
Preheat oven to 400°F.
Trim zucchini and cut it into slices that will fit into your gratin dish. Cut the tomato into round slices or half circles that are about the same height as the zucchini.
Arrange alternating slices of tomato and zucchini in the gratin dish. Pour olive oil on top. If preparing the dish to make the next day, cover and store in fridge at this point.
Combine parmesan cheese, bread, oregano, salt, and pepper and process into crumbs with the magic bullet or equivalent.
In a small bowl, stir in the olive oil into the crumb mixture, taking care not to overmix (or else the crumbs will get gummy). Sprinkle the crumb topping onto zucchini and tomatoes. Bake for about 35 minutes, or until vegetables are tender and top is browned.