Tomato and Zucchini Gratin
Serves 2-4

1 medium sized zucchini, sliced about 1/4 inch thick
1 large shallot, thinly sliced
3 medium tomatoes, sliced about 1/4 inch thick
1-2 tablespoons extra virgin olive oil
1/4 to 1/2 cup shredded Parmigiano Reggiano cheese

Spray an 8″ square glass baking dish with cooking spray, then layer the zucchini slices on the bottom, followed by the shallots, and topping the layers with the tomatoes. Drizzle with olive oil then sprinkle cheese over the top and bake for 30 minutes at 350 degrees. Let stand a minute or two before slicing and serving.