Tomato, Zucchini and Grana Padano Gratin

• 12 cup fresh breadcrumb
• 1 tablespoon olive oil
• 2 teaspoons olive oil
• 1 large red onion, cut into 1/4-in slices
• 2 shallots, cut into 1/4-in slices
• 1 garlic clove, minced
• 34 teaspoon coarse sea salt
• 12 teaspoon fresh ground pepper
• 2 zucchini, medium, cut on the bias into 1/2-in disks
• 5 tomatoes, medium, ripe, cut crosswise into 1/2-in slices
• 2 teaspoons herbes de provence
• 3 ounces grana padano

1. Pre-heat oven to 350 degrees.
2. Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.
3. In a small baking pan, mix the bread crumbs with 2 tsp of olive oil.
4. Bake for 5-7 min, or until bread crumbs are toasted.
5. Set aside.
6. Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.
7. Add the onion and shallots and saute for 10 min, stirring occasionally.
8. Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.
9. Spoon the onion mixture into the bottom of the gratin dish.
10. Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45 angle to one end of the dish.
11. Do this by starting w/one slice of zucchini, laying it at an angle against the end of the dish and leaning a slice of tomato against the zucchini.
12. Continue overlapping in this fashion.
13. Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.
14. Cover w/foil and bake for 30 minutes.
15. Remove foil, sprinkle w/cheese, then the bread crumbs over the gratin, and bake an additional 15 minutes, or until zucchini feels soft but firm when pierced with a fork and cheese is golden brown.
16. Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.

fresh breadcrumb, olive oil, olive oil, red onion, shallots, garlic, salt, ground pepper, zucchini, tomatoes, padano

Taken from www.food.com/recipe/tomato-zucchini-and-grana-padano-gratin-279127 (may not work)