I believe this recipe originally came from Digs Magazine. It's a staple around here, particularly in the summer-time, when we can get fresh zucchini and tomatoes from the farmer's market.
2-3 tomatoes, sliced thickly
1-2 zucchini, sliced not quite as thickly
garlic, sliced thinly
fresh or dried dill weed
salt
pepper
olive oil
Spread a little olive oil on the bottom of a baking dish. Layer the zucchini slices in the pan, and top with garlic slices, dill, salt, pepper and olive oil. Repeat with a layer of tomatoes, alternating layers until you've run out of ingredients. Bake at 400 degrees for an hour, or until the zucchini is tender.
