For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.
We used whole-grain bread to make this sandwich, but the combination of fresh vegetables and cheese also works well tucked inside pita bread or a whole-wheat wrap.
Gourmet meal that's on your table in 30 minutes. The result was this dish and it's superb. If you don't have fresh thyme, I'd suggest using 1/2 tsp dried in it's place. And if you cannot find Asiago cheese, Romano or Parmesan is a decent substitute.
