zucchini4 whole
about 6 inches long
  tomatoes3 whole
large & ripe
 olive oil 1/4 cup
 parmesan3 tbsp
 whole wheat bread1 slice
 oregano3 sprigs
fresh, or 0.5 teaspoon dried
 salt 1/2 tsp
 black pepper 1/2 tsp
 extra virgin olive oil1 tbsp


gratin dish
magic bullet
small mixing bowl
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.