Subject: Tomato and Zucchini Gratin
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 17 2000 - 02:15:59 EDT
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F O O D F U N N Y
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Here's a rather strange little food funny from reader "greydog2":
Six months after the waiter died, his widow went to see a medium, who
promised she would contact the dead man. During the seance, the widow
was sure she saw her husband standing in the corner, dressed in his
waiter's outfit. "Arnold!" she cried. "Come closer and speak to
me!"
A hoarse voice from the corner wailed, "I can't. It's not my table."
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T O D A Y ' S R E C I P E
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Next to tomatoes, zucchini are probably the crop most widely
cultivated by backyard gardeners. This recipe puts them both to good
use.
Tomato and Zucchini Gratin
1/4 cup (60 ml) olive oil
4 - 6 medium zucchini (courgettes), thinly sliced
4 - 6 medium tomatoes, thinly sliced
4 - 6 cloves garlic, finely chopped
4 Tbs (60 ml) chopped fresh basil or parsley
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Lightly coat a 9 x 13 inch (22 x 32 cm) baking dish with olive oil.
Layer half the zucchini slices in the bottom of the pan. Cover with
half the tomatoes. Sprinkle with half the garlic and fresh herbs,
salt, and pepper, and drizzle with half the olive oil. Repeat. Top
with the grated cheese. Bake in a preheated 350F (180C) oven for 1
hour. Serve hot or at room temperature. Serves 4 to 6.
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