Tomato-Zucchini Gratin

This recipe is from Vegetarian Times. I already had fresh local zucchini and tomatoes from the little farmer’s market downtown, and parmesan cheese. My mother ran to Publix to pick up some fresh basil leaves and kalamata olives. At first she was skeptical that I would eat olives, but I insisted that she buy them. While she was gone, I received a call from her.

Mom: …The olives in a jar are 5 dollars.

Me: Then get a smaller jar?

Mom: That’s the only jar they have. I am not spending five dollars on olives.

Me: *Groans* Fine, don’t get the olives then…

When she arrived home I was happy to discover that she had found a smaller can of olives. The olives were not lost afterall!

I sauted the zucchini in olive oil, admiring the crisp aroma filling the kitchen. My mother came over to take a look at the beautifully golden zucchini. I spread the zucchini slices on a baking pan (which was heart-shaped), then layered large pieces of tomato on top. Instead of chopping the garlic and basil, I used a mini food processor and scattered the mixture around the dish. I added olives and a generous amount of cheese, then made a second layer of zucchini and tomato. I drizzled olive oil on top, sprinkled more cheese, and added a few more olives. It looked delicious, and it wasn’t even baked yet! I covered the pan in foil and placed it in the oven for ten minutes, then removed the foil and continued baking it for 20 minutes. I checked back on my gratin and it was bubbling wonderfully. The cheese had melted, and tomato was soft and cheesy, the basil and garlic clung to the zucchini and blended beautifully. The smell was glorious. Even my father arose from his comfy couch to take a look at the gratin.

I scooped some onto a plate and gazed at the tomato bubbling with cheese on my fork for a moment. I dived in. It was love at first bite. I now officially love and adore tomatoes. What have I been missing all my life? The tomatoes were moist, juicy and soft. It almost melted in my mouth, and the Parmesan added a warmth to the texture. The zucchini was perfectly cooked and had a nice crunch. It was the perfect balence to the soft tomato. The basil and garlic was indeed noticeable (as I typed this, I can still taste the garlic!) and a great factor in the dish. I was very surprised with the olives. I had thought they would be too cold and an abrupt difference from the warm, gooey tomatoes and zucchini. To my delight, they were equally warm and savory.

 This dish transformed me into a tomato lover. For this, I am grateful.