Zucchini Tomato Black Olive Gratin Recipes

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ZUCCHINI, TOMATO & BLACK OLIVE GRATIN



Zucchini, Tomato & Black Olive Gratin image

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.

Provided by CountryLady

Categories     Peppers

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 medium onions, peeled &,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 &,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

Steps:

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

Nutrition Facts : Calories 617, Fat 43.2, SaturatedFat 9.9, Cholesterol 24.9, Sodium 1329.6, Carbohydrate 42.7, Fiber 7.4, Sugar 11.8, Protein 19.1

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)



Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin) image

A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.

Provided by Swiss Phil

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
4 zucchini, sliced
1 large clove garlic, crushed
4 ounces thinly sliced mozzarella cheese
4 large tomatoes, peeled and sliced
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil
salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
  • Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
  • Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
  • Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g

TOMATO-ZUCCHINI GRATIN



Tomato-Zucchini Gratin image

A quick, delicious side dish that goes with just about anything. Garden-fresh vegetables are better but you can't always get them.

Provided by ratherbeswimmin

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 medium zucchini, thinly sliced
4 medium tomatoes, peeled and thinly sliced
3/4 cup grated parmesan cheese, divided
2 cloves garlic, minced
1 teaspoon dried thyme
salt and pepper
2 tablespoons olive oil

Steps:

  • Place half the zucchini in an ungreased 8-inch square baking dish.
  • Top with half the tomatoes.
  • Sprinkle with 1/4 cup cheese.
  • Top with the remaining zucchini and tomatoes.
  • Evenly sprinkle the garlic, thyme, salt and pepper to taste over the tomato.
  • Drizzle with the olive oil.
  • Sprinkle with the remaining 1/2 cup cheese.
  • Bake at 400° for 20-25 minutes.
  • Serve with slotted spoon.

Nutrition Facts : Calories 126.2, Fat 8.4, SaturatedFat 2.9, Cholesterol 11, Sodium 205.4, Carbohydrate 7.5, Fiber 2.2, Sugar 4, Protein 6.8

ZUCCHINI-TOMATO GRATIN



Zucchini-Tomato Gratin image

This is a light, flavorful side dish (or main dish) that is PERFECT for summer! The steps to salt the zucchini and tomatoes isn't mandatory but will prevent this dish from getting soggy because it eliminates all excess moisture during the cooking process. The taste will remain unchanged so it's skippable, if short on time but you may have to pick this up with a slotted spoon if skipping this step.

Provided by RedVinoGirl

Categories     Vegetable

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs tomatoes, cut into 1/4 inch thick slices
2 medium zucchini, cut into 1/8 inch thick diagonal slices (1 lb)
4 teaspoons olive oil, divided
4 garlic cloves, thinly sliced
2 tablespoons kalamata olives, roughly chopped
1/4 cup basil leaves, thinly sliced
1/2 cup parmesan cheese, freshly grated

Steps:

  • Drape tomato slices over colander, sprinkle with salt, and let drain for 45 minutes.
  • Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well and pat dry.
  • Preheat oven to 375. Heat 1 t oil in nonstick skilled over medium-high heat. Saute' zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches, if necessary and add more oil between batches.
  • Layer half of zucchini slices in 8-inch square baking dish. Top with half of the tomatoes. Sprinkle with half the garlic, 1 T olives, half of basil, and 1/4 cup of parmesan cheese; season with pepper. Repeat with remaining zucchini slices, tomatoes, garlic, olives and basil. Drizzle top with 3 t oil and sprinkle with remaining cheese.
  • Cover with foil and bake 10 minutes.
  • Remove foil and bake 20 minutes more or until cheese is melted and gratin is bubbling.
  • Let stand 5 minutes before serving.

TOMATO AND ZUCCHINI GRATIN



Tomato and Zucchini Gratin image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds ripe plum tomatoes
3 pounds firm zucchini
1/2 cup dried bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
1/4 cup fruity olive oil

Steps:

  • Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Yield serves 4

Number Of Ingredients 9

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon Gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or Cheddar cheese

Steps:

  • Preheat the oven to 375°F, with the rack in the upper third. Coat a 9 × 13-inch gratin dish with 1 teaspoon oil, and sprinkle with the garlic. Using a mandoline or a very sharp knife, slice the potatoes and zucchini as thinly as possible into rounds. Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with the salt and pepper. Drizzle with the remaining 4 teaspoons oil, and sprinkle with the thyme and cheese.
  • Cover with foil; bake until the potatoes are tender, 35 to 45 minutes. Remove the foil; continue baking until the top is golden brown, about 25 minutes more. Remove from the oven, and serve immediately.
  • (Per serving)
  • Calories: 175
  • Fat: 11g
  • Cholesterol: 15mg
  • Carbohydrate: 14g
  • Sodium: 255mg
  • Protein: 8g
  • Fiber: 5g

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