Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

1. Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.

2. Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.

3. Arrange slices of zucchini in a 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.

4. Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Cook's Note

If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this — although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!), and then they're ready for cooking.