Zucchini, Tomato & Black Olive Gratin

READY IN: 45mins
Recipe by CountryLady

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.

Top Review by Soobeeoz

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!

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a