For the gratinated pork medallions, peel and finely chop the onion and garlic.
Heat 2 tablespoons of olive oil in a pan and sauté the garlic. Add the canned tomatoes (with the juice) and season with salt, pepper and sugar. Simmer until most of the liquid has evaporated.
Wash the zucchini, remove the blossoms and stalks and cut into cubes.
Wash the peppers, remove seeds and cut into strips.
Now heat 3 tablespoons in a second pan and fry first the onions, then the other vegetables. Season with salt and pepper.
Quickly fry the pork medallions, flattening them a bit in the middle, in the remaining olive oil on both sides. Only then season with salt and pepper.
Brush a deep baking sheet with oil, and spread the pepper-zucchini-onion mixture on top. Arrange the medallions on top and cover with the tomato mixture.
Grate the cheese and sprinkle on top.
Bake in a preheated oven at 200 °C until the cheese is melted and golden brown (about fifteen minutes if the oven is preheated).
Serve the gratinated pork medallions sprinkled with basil.