Tiny New York Kitchen™

Cherry Tomato & Zucchini Gratin

A Great Way To Use Up Those Prolific Summer Zucchini!

INGREDIENTS

½ Cup Plain Dried Bread Crumbs

½ Cup Freshly Grated Parmesan Cheese

3 Crushed Garlic Cloves

¼ Teaspoon Freshly Ground Black Pepper

3 Tablespoons Olive Oil

1 Pint Ripe Cherry Tomatoes

3 Sliced Shallots

2 Sliced Medium Zucchini

¼ Cup Butter

¼ Cup Freshly Chopped Basil

Preheat the oven to 425° F.  In a small bowl, combine the bread crumbs, Parmesan cheese, garlic, pepper and oil until blended.  Place cherry tomatoes, zucchini and shallots in a shallow 2 quart casserole dish.  Cut the butter into pieces and place on top of the vegetables. Top with the bread crumb mixture and sprinkle with the chopped basil.  Bake, uncovered, for 20 minutes until heated through and the bread crumbs have browned.  Serves 6