Zucchini, Tomato & Black Olive Gratin Recipe

Name: Zucchini, Tomato & Black Olive Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, peeled &amp,sliced; 4 ounces extra virgin olive oil; 2 cloves garlic, minced; 1/2 teaspoon thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon chili flakes (optional); 6 ounces black olives, pitted &amp,roughly chopped; 3 medium zucchini, sliced; 1 tablespoon basil; 6 medium tomatoes, sliced; 2 roasted red peppers, cut into wide strips; 4 ounces breadcrumbs; 4 ounces parmesan cheese, grated; 1 tablespoon parsley

Servings: persons

2 medium onions, peeled &amp,sliced
4 ounces extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili flakes (optional)
6 ounces black olives, pitted &amp,roughly chopped
3 medium zucchini, sliced
1 tablespoon basil
6 medium tomatoes, sliced
2 roasted red peppers, cut into wide strips
4 ounces breadcrumbs
4 ounces parmesan cheese, grated
1 tablespoon parsley

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.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium onions, peeled &amp,sliced, 4 ounces extra virgin olive oil, 2 cloves garlic, minced, 1/2 teaspoon thyme, and more.

Yes, Zucchini, Tomato & Black Olive Gratin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini, Tomato & Black Olive Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions