Tomato & Zucchini Gratin

Tomato & Zucchini Gratin

Serving Size: 4

1 pound Creole or beefsteak tomatoes -- cut 1/4 slices

1 pound Zucchini -- cut 1/4 slices

3 tablespoons Olive oil

1 cup Fine bread crumbs

1/2 cup Finely-chopped mild herbs

1 (basil -- chervil, tarragon,-- etc.)

1/2 cup Grated Parmigiano-Reggiano cheese

1 Salt -- to taste

1 Freshly-ground black pepper -- to taste

1 === garnish ===

1 Emeril's essence -- see * note

1 Chopped fresh parsley

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven 400 degrees. Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper. Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top of the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnish with Emeril's Essence and parsley.

This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse from the TV FOOD NETWORK - (Show # EE-2359 broadcast 04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com