Zucchini Corn and Tomato Au Gratin

Serves: 4  Cooking time (approx.): 64 minutes Style: Italian Vegetarian 4  large zucchinis cut into round slices with skin 2  tablespoon(s) olive oil 1  teaspoon(s) finely chopped or grated garlic 4  large tomatoes sliced 1  cup(s) boiled golden corn nibblets 1  cup(s) thinly sliced mozzarella cheese 4  tablespoon(s) grated parmesan cheese 1  tablespoon(s) torn fresh basil leaves salt and freshly ground pepper to taste Place the zucchini slices in a colander and sprinkle some salt. Place some heavy weight on the zucchini slices and place the colander over a bowl for the water to drain. Keep for about 30 minutes. Quite a bit of water will be drawn out of the zucchini slices. Dry the zucchini slices thoroughly with a clean cloth. Heat the olive oil in a large frying pan so as to hold all the zucchini slices in a single layer. If using a smaller frying pan, saute the zucchini slices and garlic in batches for about 4  minutes flipping the slices midway or till each side is golden and cooked. Arrange layers of zucchini slices, cheese clices and tomato slices overlapping each other to look like scales. Sprinkle golden corn in between layers. Sprinkle the salt, freshly powdered pepper, basil leaves and the grated parmesan cheese to cover well. Bake in a preheated oven at 200oC / 400oF for about 30  minutes or till bubbling. TIPS: Zucchini is also known as courgette. The zucchini slices can be grilled on a grilling pan instead of a frying pan. Fresh herbs can be substituted with comparitively lesser amounts of dry ones. The best quality parmesan cheese will be labelled Parmigiano Reggiano. The amount of cheese can be increased if desired specially if children love it. Serve hot with: warm crusty bread and a chilled salad

 
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