Sauté the zucchini, seasoned, in butter over high heat for about 5 minutes, add tomato, and continue cooking and tossing for 2 or 3 minutes—the zucchini should remain somewhat firm. Line the bottom of a buttered gratin dish with the seasoned filets, squeeze a few drops of lemon juice over each, tear the basil into fragments, scattering it over the surface, cover with the zucchini-tomato mixture, spread smooth, sprinkle liberally with the buttered crumbs, and gratiné for about 15 minutes in a 450° oven.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.