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.
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.
It is a sweet caramelly teriyaki glaze.The skillet gave it a golden brown crust along the outside. It thickened up and literally just glazed the chicken.
