Zucchini and Tomato Gratin

Zucchini and Tomato Gratin: (Inspired by a recipe from here) 1 large garlic clove, peeled and halved 1 pound zucchini (about 2 medium, 1 yellow and 1 green for more color), ends trimmed, thinly sliced 8 small red Roma tomatoes (about 2 pounds), cored & thinly sliced sea salt ground black pepper 1 teaspoon fresh thyme, chopped 2 tablespoons extra virgin olive oil 1 cup freshly grated imported Gruyere or Parmesan cheese Note: Try to find zucchini & tomatoes that are about the same size to be able to alternate in the dish. Preheat the oven to 450. Using a mandoline slicer, slice the zucchinis and tomatoes thin and evenly. Rub the bottom of a large oval porcelain gratin dish or tart pan with garlic. Arrange the vegetables in a single layer over the bottom of the pan, alternating the green and yellow slices of zucchini and tomato. Sprinkle with salt and pepper, then the fresh thyme and olive oil. Bake, uncovered, until soft, about 20 minutes. (If using a tart pan with a removable bottom, place the tart pan on a sheet pan before baking to catch spills.) After 20 minutes, top with cheese if using and place under the broiler to melt. Serve immediately