From the Essential Pépin tv series, Episode 104: Veg-In!
You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available. —Jacques Pépin
Serves 6
4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds)
3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each
1/4 cup olive oil
TOPPING
3 tablespoons freshly grated Parmesan cheese
1 slice firm whole wheat bread, cubed (1/2 cup)
3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil