Zucchini,tomato,olive & feta gratin, with poor man's parmesean

I made a double quantity of this so that I would have left overs for lunches. I had never heard of 'poor man's parmesean' before. It is cubes of stale ciabatta bead olive oil, garlic onion and lemon zest fried until crisp. It goes on top of the vegtables after they come out of the oven. See Delicious Magazine April 2011 page 108.

The heated left overs were just as delicious especially when tossed with my pesto.