Select Page

1 ½ lb tomatoes, cut into ¼ inch slices
2 medium zucchini, sliced into ¼ inch slices, cut on diagonal
1 tbsp olive oil.
4 cloves garlic, thinly sliced
2 tbsp chopped kalamata olives
¼ c basil leaves, sliced
¾ c grated parmesan cheese


  1. Lay tomatoes over colander. Sprinkle with salt. Let drain for 45 minutes
  2. Spread zucchini on baking sheet and sprinkle with salt. Let sweat 30 minutes. Rinse and pat dry.
  3. Preheat oven to 375. Heat 1 tsp oil and sauté ½ of the zucchini on medium heat for 3 to 4  minutes. Transfer to plate. Add 1 tsp oil amd remaining zucchini to pan and repeat.
  4. In 8 x 8 pan, layer half of zucchini. Top with half of tomatoes, then half of the garlic, half of the olives and ¼ c cheese. Repeat another layer using the rest of the cheese. Drizzle with 1tbsp olive oil.
  5. Cover with foil and bake 10 minutes. Remove foil and cook 20 minutes more.