ZUCCHINI, TOMATO & BLACK OLIVE GRATIN

Zucchini, Tomato & Black Olive Gratin image

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