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Heat 2 teaspoons of the oil in a wide skillet (with a lid) over medium high.
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Once hot, add sliced onions and thyme and stir for a few minutes, until softened but not browned.
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Reduce heat to medium, cover, and cook until very soft and fragrant, stirring occasionally, about 10 to 12 minutes.
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Adjust heat as needed so the onions sizzle gently.
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Remove from heat, season with a sprinkle of salt and pepper (about 1/4 teaspoon each, or more to taste), and spread in the bottom of a standard sized gratin dish or pie plate.
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Preheat oven to 375 F. Heat another teaspoon of oil in the same skillet over medium.
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When hot, add half the zucchini slices in close to a single layer.
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Cook, stirring every couple minutes, until starting to brown, about 5 to 7 minutes.
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If zucchini slices stick to the pan, reduce heat slightly.
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Off heat, season with salt and pepper to taste (as if you were eating them alone), then layer over the onions in the baking dish.
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Repeat cooking process with another teaspoon of oil and remaining zucchini, leaving the second half in the pan until needed.
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Over the zucchini in the baking dish, layer half the basil, half the olives, and almost half of the Parmesan.
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Arrange all the mozzarella slices over the top, then repeat with another layer of zucchini, basil, olives, and Parmesan, leaving a tablespoon or so of Parmesan for later.
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Cover baking dish with foil and bake 30 minutes.
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Remove from oven, uncover it and carefully sprinkle with pine nuts, the remaining 2 teaspoons olive oil and the remaining Parmesan.
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Bake for 10 minutes, until pine nuts are lightly browned.
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If not browned, heat under the broiler for a couple minutes, watching almost constantly so the pine nuts dont burn.
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I found it easiest to scoop, not cut, servings of this dish, being careful to keep the pine nuts on top.
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Notes: 1.
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The gratin is a bit watery (I prefer to call it juicy).
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Its just the nature of the zucchini.
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The liquid is actually infused with all the flavors of the gratinthyme, onion, olivesand it wouldnt be half bad (or bad at all) for dunking of bread.
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For cleaner serving, use a slotted spoon to avoid dinner plate puddles.
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2.
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Inspired by and adapted from Deborah Madisons The New Vegetarian Cooking for Everyone.
