I made this now two times. The first time I did half the recipe and had to cook the zucchini in 3 batches. I cooked on medium but, I still had to rinse the pan with some hot water in between batches to avoid scorched garlic. I also don't usually have fresh basil, so I subtituted dry basil. My bottle said 1 Tablespoon of fresh = 1 teaspoon of dry. I figured it did not matter because it was going to be baked anyway in this recipe. I ate the gratin with a ribeye steak that day. It takes a little time, but it did make an elegant meal. The second time I tried another quicker version. I roasted the first 3 ingredients in the oven first. After about 20 minutes, or when the zucchini was very lightly browned, I removed from the oven and added the rest of the ingredients and then baked the additonal amount of time. It did not display as well as the original recipe, but equally as tasty! Interesting recipe, thanks for submitting Phil.
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I made this now two times. The first time I did half the recipe and had to cook the zucchini...