Fennel And Two-Tomato Gratin

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1 cup dry-packed sun-dried tomatoes, rehydrated

2 large cloves garlic

1/4 cup pine nuts

1/4 cup regular or soy Parmesan cheese

1/2 tsp. salt

1/4 cup olive oil

1/2 cup vegetable stock

2 zucchini, trimmed and sliced about 1/8-inch thick

Salt and black pepper to taste

1 fennel bulb, trimmed and shredded

3 ripe plum tomatoes, thinly sliced

1/2 cup grated regular or soy Parmesan cheese

1 cup fresh breadcrumbs

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