Tomato and Zucchini Gratin

• 1 pound Creole or beefsteak tomatoes, 1/4-inch slices
• 1 pound zucchini, 1/4-inch slices
• 3 tablespoons olive oil
• 1 cup fine bread crumbs
• 1/2 cup finely chopped mild herbs (basil, chervil, tarragon, etc.)
• 1/2 cup grated Parmigiano-Reggiano
• Salt and pepper
• Garnish: parsley, Essence
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven 400 degrees.
2. Lightly grease four individual gratin dishes with olive oil.
3. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil.
4. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil.
5. Mix thoroughly.
6. Season the bread crumbs with salt and pepper.
7. Alternate layers of the tomatoes and zucchini in each gratin dish.
8. Sprinkle the bread crumb mixture over the top the vegetables.
9. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown.
10. Garnish with parsley and Essence.
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yield: about 2/3 cup
13. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
14. Published by William and Morrow, 1993.

tomatoes, zucchini, olive oil, bread crumbs, herbs, salt, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tomato-and-zucchini-gratin-recipe.html (may not work)