Have I Mentioned that I LOVE ZUCCHINI?!?

Perfect light entree for a "summer night" Not sure we have had many of those but it's soooo yummy anytime! It's vegetarian and gluten free!
Last night I got so wrapped up in this fun recipe my car go towed :0

ZUCCHINI-TOMATO GRATIN

1 1/2 lb tomatoes, cut into 1/4 inch thick slices
2 medium zucchini cut into 1/8 inch thick slices
1 TBS plus 1 tsp olive oil, divided
4 garlic cloves, thinly sliced
2 TBS roughly chopped kalamata olives (can be overpowering to me, so I left them out)
1/4 cup thinly sliced basil leaves
3/4 cup grated Parmesan cheese I used Goat cheese :)

Drape tomato slices over colander, sprinkle with sea salt and let drain 45 minutes (not completely necessary)
Spread Zucchini on baking sheet and sprinkle with salt. Let stand 30 minutes to sweat out moisture, rinse well and pat dry. ( Again 30 minutes not necessary)
Preheat oven to 375F. Heat 1tsp oil in nonstick skillet over medium-high heat. Saute zucchini 3-4 minutes or until golden. Transfer to plate. Do this in 2 batches, adding more oil if needed.
Layer half of zucchini slices in 8 inch square baking pan. Top with half of tomatoes. Sprinkle half of garlic,1 tbs olives, half of basil, 1/4 cup cheese of choice; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 tbs oil and sprinkle with remaining cheese.
Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.