Zucchini, Tomato & Black Olive Gratin

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Total Time
45mins
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.

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Ingredients

Nutrition

Directions

  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

5 5

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!

5 5

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!