Zucchini, Tomato & Black Olive Gratin

Total Time
Prep 20 mins
Cook 25 mins

This colourful "summer vegetable" gratin, by Todd Clarmo (a guest chef on my favourite Canadian talk show), can be served as a side dish or vegetarians will enjoy as an entree.

Ingredients Nutrition


  1. Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
  2. Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
  3. Remove from the heat, let cool& add olives.
  4. In a bowl, toss zucchini with basil& 2 oz of olive oil.
  5. Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
  6. Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
  7. Season each layer with salt& pepper to taste.
  8. Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
  9. Bake in preheated 375F oven for 25 minutes.


Most Helpful

This was tasty, but personally I'd have preferred it had I sauteed the zucchini first and used tasty cheese instead of parmesan. I used a smaller casserole dish so upped the cooking time by ten minutes, covering the dish with foil for the first twenty five minutes. Hubby loved it and rates it a 5!

Soobeeoz February 02, 2007

This was really delicious and gave me a chance to use up some kalamata olives I had in the fridge. I used yellow peppers instead of red as that is what I had on hand. It made for a very pretty dish with the green, red and yellow. The tomatoes I used were quite large so I didn't need as many as the recipe called for. Thanks for sharing, Marg!

Irmgard May 01, 2006

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