3-4 medium sized zucchini (or one for Katherine's gigantic zucchini), sliced
1 can of diced tomatoes (use fresh if you have them, but mine are not in yet)
4 tablespoons of Parmesan cheese
- Preheat the oven to 350°.
- Lay one layer of zucchini in the bottom of a 9x9 baking dish. Top this with some tomatoes, and 1 tablespoon of cheese. Cover this with another layer of zucchini, then tomatoes, and another tablespoon of cheese. Repeat and end with the cheese.
- Bake for 20 minutes or until the liquid is bubbling. Turn the oven to broil and broil this gratin for about 3 minutes.