MY SISTER’S ZUCCHINI GRATINATO

Serves: 9

3-4 large zucchini — you will fill a regular size colander with thin slices

1 tbsp (15 mL) olive oil

1 cup (15 mL) unseasoned crushed tomatoes

3 tbsp (45 mL) tomato paste 1/2 tsp (2.5 mL) herbes de Provence or Italian seasoning 1/2 tsp (2.5 mL) granulated garlic

1/2 tsp (2.5 mL) coarse salt 1/8 tsp (0.5 mL) ground black pepper

3/4 oz (21 g) fresh basil or one large sprig

1 large ball of fresh mozzarella, about 1 lb (454 g)

2 oz (56 g) fresh Parmesan cheese, shaved with a vegetable peeler

1. Clean and trim zucchini — you can use a combination of yellow squash and zucchini if you like.

2. Using a mandoline or a v-slicer, slice all the zucchini into thin rounds. Sprinkle with kosher salt as you fill a colander with the slices. Let sit for 30 minutes. Some liquid will drain out of the colander so place in a clean sink or put a dishtowel under the colander.

3. After 30 minutes, run cold water over the salted zucchini slices for several minutes and toss the zucchini with your hands to make sure all layers are rinsed.

4. Wrap the rinsed zucchini in clean kitchen towels to dry and drain. You want the zucchini to be as dry as possible. I divide mine into two different towels to dry.

5. Meanwhile, mix crushed tomatoes with the tomato paste, herbs, salt and pepper. This will be your tomato sauce for the layers.

6. Reserve one cluster of leaves for garnish and cut the rest of the fresh basil leaves into a chiffonade or tear into pieces and set aside.

7. Slice the fresh mozzarella into slices and squeeze between paper towels to absorb excess moisture. Tear into pieces.

8. Preheat the oven to

400 F (205 C) and assemble the dish.

9. Begin the laying process by coating the bottom of a 9-by-9-inch (22.5-by-22.5-cm) baking dish with olive oil.

10. Lay down the squash in an even layer about 3 deep and make sure the layer is even.

11. Spoon one-third of the tomato sauce on the squash and spread evenly. Scatter the basil, a third of the mozzarella and a third of the Parmesan cheese over the squash.

12. Repeat with the remaining squash dividing it between 2 layers. The top of the zucchini gratin should be the tomato sauce, basil and cheese.

13. Cover the casserole with foil and bake for 15 minutes covered at 400 F (205 C).

14. Remove the foil and reduce the oven temperature to 350 F (175 C). Continue baking for another 45 minutes or until bubbly and the cheese is brown.

15. Let sit for 10 minutes and garnish with the reserved basil leaf. Cut into squares like you are cutting lasagna.

16. It’s just as good made ahead! Make as directed and re-heat in a 325 F (160 C) oven covered for 45 minutes the day you want to serve it.

17. When I re-heat the dish, I pour out any excess liquid that has collected in the pan before placing it in the oven.