Tomato gratin

Ingredients

For 2 people

• 8 oz zucchini, cut into 1/4-inch rounds
• 8 oz tomatoes, cut into 1/4-inch slices
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tsp minced garlic
• 1 tsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• 1/4 cup shredded mozzarella cheese
• 1 tbsp water

Method

1. Heat the oven and ready the dishSet the oven to 425 F. Lightly oil an 8-inch square baking dish or a similar 1 1/2-quart gratin dish. The shallow pan matters here because the vegetables need room to steam off some moisture and brown rather than stew.
2. Salt the vegetables to pull out moisturePut the 8 oz zucchini rounds and 8 oz tomato slices in a bowl. Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Let them sit for 10 minutes while you make the crumb topping. If a little juice collects, leave it in the bowl instead of pouring it into the dish.
3. Mix the seasoned breadcrumb toppingIn a small bowl, combine 1/2 cup panko breadcrumbs, 2 tbsp grated Parmesan cheese, 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp fresh thyme leaves, 1 tbsp chopped fresh parsley, and 1 tbsp water. Stir until the crumbs are evenly moistened but still loose. The water helps the topping brown evenly instead of staying dry and dusty.
4. Layer the vegetablesArrange half of the zucchini in the prepared dish in a slightly overlapping layer. Top with half of the tomatoes, then repeat with the remaining zucchini and tomatoes. Pour any olive oil from the bowl over the layers, but leave behind pooled tomato liquid. Press the vegetables gently so the gratin holds together without compacting them.
5. Add the crumb and cheese toppingScatter the breadcrumb mixture evenly over the surface. Sprinkle 1/4 cup shredded mozzarella cheese over the top. Keep the cheese in a thin layer so it melts into the crumbs and browns instead of forming a thick lid that traps steam.
6. Bake until tender and brownedBake for 25 to 30 minutes, until the tomatoes have collapsed, the zucchini is tender when pierced with a knife, and the topping is deep golden brown. If the top browns too quickly, tent loosely with foil for the last 5 to 8 minutes while the vegetables finish softening.
7. Rest before servingLet the gratin rest for 15 minutes before serving. This gives the juices time to settle and helps the layers hold together when spooned out. Serve warm directly from the baking dish, with the browned crumbs and softened tomatoes on top.