Zucchini and Tomato Gratin



1 cup bottled strained tomatoes, (passata)
1 tbsp pesto
2 medium zucchini, sliced 1/8 inch thick
1 plum tomato, sliced 1/8 inch thick
2 tbsp olive oil
3/4 tsp herbes de Provence or dried Italian herb seasoning
1/4 tsp salt
1/4 tsp pepper
1/3 cup crumbled feta cheese
1 tbsp coarsely chopped fresh mint

1. Mix bottled strained tomatoes with pesto; spread in 8-cup oval baking dish.
2. Arrange zucchini and tomato in single layer over large tea towel; top with second towel and gently press to absorb excess moisture. In bowl, toss together zucchini, 1 tbsp of the oil, 1/2 tsp of the herbes de Provence and half each of the salt and pepper.
3. Arrange zucchini and tomato in overlapping concentric circles on strained tomato mixture, adding tomato slice after every few zucchini slices. Bake in 425°F oven until tender, 18 to 20 minutes. Sprinkle with feta; broil until feta is slightly golden, 2 to 3 minutes. Sprinkle with mint.

Yield: Makes 4 servings

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