A delightful and easy-to-make dish combining fresh tomatoes and zucchini in a baked gratin.
Lightly grease a casserole dish with butter.
Using a non-stick spray can make this step quicker.
Slice the zucchini and tomatoes into even rounds.
Uniform slices ensure even cooking.
Layer the zucchini and tomato slices alternately in the casserole dish.
Overlap the slices slightly for a beautiful presentation.
Sprinkle diced onion, minced garlic, and cracked black pepper over the layers.
Adjust the seasoning to your taste preference.
Microwave the dish on medium-high for 5 minutes to soften the vegetables.
Cover the dish with a microwave-safe lid to retain moisture.
Top the dish with bread crumbs and dot with butter. Add fresh basil leaves for garnish.
Use panko bread crumbs for extra crunch.
Bake in a preheated oven at 375°F (190°C) until the topping is golden brown, about 15 minutes.
Keep an eye on the topping to prevent burning.
Serve the gratin warm as a side dish or a light main course.
Pair with a fresh green salad for a complete meal.
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