1 cup (250 mL) bottled strained tomatoes, passata
Arrange zucchini and tomato in single layer over large tea towel; top with second towel and gently press to absorb excess moisture.
In bowl, toss together zucchini, 1 tbsp of the oil, 1/2 tsp of the herbes de Provence and half each of the salt and pepper.
Arrange zucchini and tomato in overlapping concentric circles on strained tomato mixture, adding tomato slice after every few zucchini slices. Bake in 425 degrees F (220 degrees C) oven until tender, 18 to 20 minutes. Sprinkle with feta; broil until feta is slightly golden, 2 to 3 minutes. Sprinkle with mint.
Meanwhile, season lamb chops with remaining herbes de Provence, salt and pepper. In large skillet, heat remaining oil over medium-high heat; cook lamb chops until browned and centre is medium to medium-rare, 3 to 5 minutes per side. Serve with gratin.
Serving Size: 4
This dish is wonderful in the summer when all the produce is fresh and abundant, not to mention super cheap! You can use up old bread and left over cheese in this recipe to really make it cost effective.