Zucchini-Tomato Tian With Olives

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, quartered and thinly sliced
• 2 garlic cloves, thinly sliced
• 1 ½ 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 ¼ 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)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    131 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 2 grams protein; 33 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
2. Remove onions to a gratin dish, spreading them evenly over bottom.
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.
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.

50 minutes