Vegetable Gratin

6 zucchini, thinly sliced
6 tomatoes, finely chopped
6 garlic cloves, crushed, chopped
1 cup finely chopped basil or parsley
1 leek sliced, cleaned, towel dried
Salt and Pepper to taste
1/4 cup extra virgin olive oil
1 egg
1 cup heavy cream
1/2 shredded parmesan or italian blend cheese

Preheat the oven to 350 F degrees.  Butter a 12 inch baking dish or 13 x 9 inch dish.

Arrange half the zucc in a layer in the prepared dish.  Top with half the tomatoes and leeks.  Sprikle with half the garlic and basil.  Season with salt and pepper and drizzle with oil.  Top with remaining zucc and cover with the reamining tomatoes and leeks.  Sprinkle with the remaining garlic and basil.

Beat the egg and cream and season with salt and pepper.  Pour over the vegetables and then sprinkle the top with cheese.

Bake until the vegetables are tender, 50-60 minutes.  Serve hot.