Summary

Ingredients

• 500 g tomato (s)
• 3 tablespoon olive oil
• 1 onion (s), chopped
• 4 anchovy fillet (s)
• 1 tablespoon Herbs Provence
• 2 cloves garlic)
• 0.5 teaspoon ½ sugar
• salt and pepper
• 5 small zucchini
• 1 tablespoon parsley, chopped
• 2 tablespoon Gruyere, grated
• 3 tablespoon white bread, debarked
• 20 g flakes butter

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Instructions

1. Dip tomatoes briefly in boiling water, peel off the skin and cut into small pieces.
2. Heat 1 tablespoon of olive oil in a frying pan. Add the onion, fry for 2 - 3 minutes. Add tomatoes, chopped anchovy fillets, Provence herbs, 1 well-squeezed clove of garlic, sugar, a little salt and pepper. Reduce to puree for 10 minutes, stirring frequently.
3. Wash the zucchini, cut into slices and fry in 2 tablespoons of olive oil in a second frying pan, turning for about 6 minutes. Place on kitchen paper and press lightly with a spatula so that excess oil can escape. Squeeze 1 clove of garlic, add the parsley to the sauce of the zucchini and sauté for 1 minute.
4. Spread butter on a gratin dish that is not too high. Fill in layers of tomato puree, zucchini, a little salt and pepper and garlic with parsley, finish with tomatoes. Sprinkle the dish first with cheese, then with the grated bread and finally with the butter flakes.
5. Preheat the oven to 220 ° C and bake the gratin for about 10-15 minutes. The surface of the gratin must not get dark, if necessary cover it with aluminum foil.
6. The gratin is brought to the table in the form. It can be served as a starter with Parisian bread or as an accompaniment to grilled meat or pasta. For a change, it can also be prepared with eggplant. In this case, sprinkle the slices with salt, leave for 10 minutes, then wash and dry so that the brown, bitter juice that has leaked is drawn out.