We sliced the zucchini into 1/2-inch thick rounds. We seasoned the slices with salt and set them aside in a colander for 30 minutes to release some of their water content (optional). Then we patted them dry and sauteed them in flavorful olive oil. You could first fry slivers of garlic until golden brown to flavor the oil and then scatter them over the gratin. We drained the sauteed zucchini and layered it in a baking dish with slices of Comte. We broiled the zucchini and cheese until it was golden brown and everything had come together. Then we served it with with thick slices of sourdough bread that was toasted, rubbed with garlic, drizzled with olive oil, and topped with grated Parmigiano-Reggiano and freshly ground black pepper. This was a simple lunch that emphasized the sweet flavor of the zucchini and made people happy.