For the topping:
2 cups cornbread crumbs
2 tablespoons extra virgin olive oil
For the Veggies:
3 medium zucchini or summer squash sliced in long pieces 1/4" thick
5 cloves garlic, chopped
A handful of halved artichoke hearts
4 tablespoons prepared Basil Pesto (Google a good pesto recipe....so easy to make!)
2-3 vine ripe tomatoes, sliced think
1 tablespoon balsamic vinegar
1 pinch sea salt, to taste
Fresh ground black pepper, to taste
4 oz. Fresh mozzarella cheese, sliced (garlic marinated mozzarella rocks!)
Preheat oven to 350F. Lightly oil a gratin dish or large pie place. Place the toasted crumbs in a bowl and using a for, toss with a tablespoon of extra virgin olive oil to coat; season with basil.
Heat a tablespoon of olive oil in a large skillet. Add the zucchini, garlic and artichokes, and saute just until the zucchini is a bit golden and still tender-crisp. Remove from heat and pour the veggies into a bowl to cool slightly. When cooled, gently toss the zucchini mixture with the prepared basil pesto, to coat. Layer the pesto veggies in the selected cooking dish. Spread a scant third of the crumbs on the squash mixture. Layer with slices of mozzarella. Top with slices tomatoes. Sprinkle the tomatoes lightly with balsamic vinegar. Season with sea salt and pepper. Sprinkle the remaining crumbs over the tomatoes. Bake gratin until it is bubble and hot, about 20-25 minutes. Serve as a side dish or on top of a bed of hot brown rice penne tossed with more pesto.
recipe from glutenfreegoddess.com