1 Preheat the oven to 375°F/190°/gas 5. Rub a shallow 2-qt/2-L
baking dish with a little olive oil. In a small bowl, combine the
pine nuts, bread crumbs, 2 tbsp of the Parmigiano, 1/2 tsp of
the thyme, and the 2 tsp olive oil. Mix well.
2 In a small bowl, whisk together the vinegar, honey, 2 tbsp of
the olive oil, and 1/4 tsp salt. Put the zucchini slices in one
medium bowl and the tomato slices in another. Add a pinch of
salt and 1 tsp thyme to each bowl, and drizzle each with half of
the vinegar mixture. Toss gently. Let sit while you prepare the
rest of the recipe.
3 In a medium heavy nonstick skillet, heat 1 tbsp of the olive oil
over medium heat. Add the onions, bell pepper, and 1/4 tsp salt.
Cook, stirring frequently, until the onions and bell pepper are
limp and the onions are golden brown, 10 to 12 minutes. Stir in
the garlic and cook until softened and fragrant, about 30
seconds. Transfer the onions and bell pepper to the prepared
baking dish and spread them in an even layer. Let cool slightly.
Top the veggies with the sun-dried tomatoes and the remaining
1/2 tsp thyme.
4 Starting at a narrow end of the baking dish, arrange a row of
overlapping tomato slices across the dish, propping the slices up
against the end of the dish at an angle as you go. Sprinkle a little
Parmigiano on the row of tomatoes and then arrange a row of
zucchini slices, slightly overlapping each other and slightly
overlapping the row of tomatoes. Sprinkle Parmigiano on that
row and continue to arrange alternating rows of tomatoes and
zucchini, sprinkling each with Parmigiano, until you get to the
other end of the dish. You should have just about the right
amount of zucchini, but don’t worry if you have extra slices; you
will definitely have extra tomato slices (and ones that you’ve
chosen not to use because they’ve fallen apart!). But as you are
going along, if it looks like you will have a lot of extras, gently
push the rows back up toward the end of the dish where you
started to make room for a few more rows.
5 Scrape any remaining seasoning and juices from the bowl with
the zucchini over the veggies. (Leave the extra tomato juices
behind or use them in a gazpacho!) Sprinkle any remaining
Parmigiano over the veggies. Drizzle the veggies with the
remaining 2 tbsp olive oil and top with the bread crumb–pine nut
6 Bake in the preheated oven until well browned and the juices
have bubbled for a while and considerably reduced, about 65
minutes. Let cool at least 15 minutes before serving.
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