Zucchini-Tomato Strata

Preheat the oven to 350°. Arrange the baguette slices on a large baking sheet and drizzle lightly with olive oil. Season the bread with salt and pepper and bake for about 6 minutes, until crisp and golden brown.

在10英寸的烤箱中，加热2汤匙橄榄油。加入西葫芦，洋葱和百里香，季节用盐和胡椒，煮沸高热，搅拌几次，直到柔软，约5分钟。加入1/4杯肉汤和沉重的奶油，慢慢加热，直至略微加厚，约3分钟。季节用盐和胡椒，并将一半的西葫芦混合物转移到板块和储备。

Spread the remaining zucchini in an even layer in the skillet. Sprinkle with 2 tablespoons of the Gruyère and 1 tablespoon of the Parmigiano-Reggiano and top with a layer of toasted baguette slices. Spread the reserved zucchini mixture over the toasts and sprinkle with an additional 2 tablespoons of Gruyère and 1 tablespoon of Parmigiano-Reggiano. Arrange alternatively slices of tomato and baguette on top in concentric circles. Sprinkle with the remaining 1/4 cup Gruyère and 3 tablespoons of grated cheese. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Carefully pour the remaining 1/4 cup of broth around the edge of the skillet and over the top.

Bake for about 35 minutes, until the top is richly browned and the tomatoes have released their juices. Let stand for 10 minutes before serving.