Monsieur Henny's Gratin

From Patricia Wells' At Home in Provence. This recipe originally calls for eggplant, but the zucchini is just as delicious.

2 tbs extra virgin olive oil
3-5 small zucchini
sea salt to taste
3 tbs mixed hers such as basil, rosemary, sage, thyme (or just use the basil)
Pinch dried oregano
1/2 cup grated Parmigiano-Reggiano
2 pounds fresh tomatoes, cored and halved crosswise.

Preheat over to 450
Drizzle 1 tbs oil over bottom of gratin dish. Cut the zucchini lengthwise (if you have the large ones cut them into four lengthwise slices). Place them in a single layer (skin down if applicable) and lightly score with a sharp knife. Sprinkle with the sale and minced herbs and oregano and about half the cheese. Place the tomato halves, cut side down, on top of the zucchini in a single layer. Brush the tomato skins with the rest of the oil and sprinkle the remaining cheese.
Place the dish in the center of the over and bake until the vegetables are soft and almost falling apart - about 1 hour. The tops of the tomatoes should be almost black, and the juices from the eggplant and tomato should turn thick and almost carmelized. Serve warm or at room temp.