Zucchini-Tomato Tian With Olives

Name: Zucchini-Tomato Tian With Olives
Total time: 50 min
Yield: Four servings
Cuisine: french
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, quartered and thinly sliced; 2 garlic cloves, thinly sliced; 1 1/2 teaspoons chopped rosemary or 1/2 teaspoon dried; 2 sage leaves, thinly sliced, or pinch dried; 1 teaspoon chopped thyme leaves or 2 pinches dried; Salt and freshly ground pepper; 1 1/4 pounds zucchini, sliced into 1/4-inch rounds; 6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds; 4 Kalamata olives, pitted and quartered; Lemon wedges or red wine vinegar (optional)

Recipe from Deborah Madison

Adapted by Marialisa Calta

Total Time: 50 minutes
Rating: 4(18)
Comments: Read comments

Featured in: Food; Surplus Value

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Ingredients

Yield:Four servings

2tablespoons extra-virgin olive oil
1large onion, quartered and thinly sliced
2garlic cloves, thinly sliced
1½teaspoons chopped rosemary or ½ teaspoon dried
2sage leaves, thinly sliced, or pinch dried
1teaspoon chopped thyme leaves or 2 pinches dried
Salt and freshly ground pepper
1¼pounds zucchini, sliced into ¼-inch rounds
6 to 8ounces Roma, plum or large cherry tomatoes, sliced into rounds
4Kalamata olives, pitted and quartered
Lemon wedges or red wine vinegar (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
Step 2
Remove onions to a gratin dish, spreading them evenly over bottom.
Step 3
Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
Step 4
Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.

Ratings

4 out of 5

18 user ratings

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Comments

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Andrea2 years ago

This is just okay. It's a bit bland. Needs more of everything - garlic, herbs - and though the onions are the best part, I would suggest cooking them longer so they caramelize. A few minutes at the end under the broiler would also be a good idea.

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