Potato, Zucchini, and Tomato Gratin

Name: Potato, Zucchini, and Tomato Gratin
Yield: 10 Servings
Ingredients: 2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded; 3/4 cup olive oil, divided, plus 2 tablespoons; 1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds; 1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices; 2 teaspoons fresh thyme leaves; 1/2 cup finely grated Parmesan cheese

By Lora ZarubinPhotography by Tim Morris

September 29, 2008

Recipe notes