This dish is perfect for harvesttime. Draining the tomatoes keeps the dish from getting watery.
This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.
Cut the tomatoes into 1⁄4-inch-thick slices. Place the slices in a colander over a large bowl. Salt, to taste, and toss to coat. Set aside to drain for 30 minutes.
Rinse and dry the zucchini. Slice each one into 1⁄4-inch-thick slices, cutting slightly on the diagonal. Put the slices into a large bowl, salt,
to taste, and toss lightly. Set aside for 15 to 20 minutes.
Preheat the oven to 400°F. Butter a shallow, 13x9-inch baking dish or large gratin dish. (For a slightly richer version, if using the heavy cream, pour it into the dish and tilt to coat.)
Combine the bread, Parmesan cheese, and parsley in a food processor. Pulse to reduce the bread to fine crumbs. Transfer to a bowl and add the basil, salt, and pepper. Mix to blend.
Lay the zucchini slices on paper towels and pat dry.
Lay tomato slices in the bottom of the prepared baking dish. Place the zucchini slices on top. Spread the bread crumbs over the zucchini and evenly drizzle the olive oil on top. Bake for about 30 minutes, or until bubbly.