Tomato Zucchini Gratin

3 slices bread
4 tablespoons olive oil, divided
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
1 1/2 oz (3/4 cup) Parmigiano Reggiano, grated
1kg tomatoes, sliced 1/2 inch thick (4-5 medium tomatoes)
500g zucchini, sliced 1/4 inch thick ( 2 medium zucchini)
salt and pepper to taste
1 tablespoon red wine vinegar
2 large cloves garlic, minced
1 tablespoon shallot, diced
1/2 cup fresh Basil leaves

Preheat the oven to 205C. Hand tear bread to form coarse crumbs (or quickly pulse in the food processor). Place on a sheet pan and bake at 205 degrees for 3-5 minutes, until dried out.

Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Set aside.
Alternate tomato and zucchini slices in a shallow baking pan.

Season with salt and pepper. Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot. Pour over tomatoes and zucchini.

Top evenly with bread crumb mixture. Bake at 205C for 15-20 minutes or until bread crumbs are toasty. Tear basil leaves on top and serve warm or at room temperature.

from: www.feastingathome.com