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Print this Recipe    Zucchini Tian

Zucchini-Tomato Tian with Olives
Makes 4 servings

2 tablespoons virgin olive oil, approximately
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 a pinch dried
1 teaspoon chopped thyme leaves or 2 pinches dried

Salt
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 cut into quarters
Lemon wedges or red wine vinegar (optional)

Preheat the oven to 375 degrees. Warm 2 or 3 teaspoons olive oil
in a large pan and add the onion, garlic, half the herbs, and
lightly salt. Stew gently for about 5 minutes. Remove the onions
to a gratin dish, spread them evenly over the bottom, and season
with pepper. Warm another 2 or 3 tablespoons oil in the same
skillet, raise the heat to medium-high, and add the zucchini, a
little salt, and the rest of the herbs. Saute, stirring frequently,
until they just start to color, about 10 minutes. Distribute the
zucchini over the onions; then tuck the slices of tomato here and
there along with the olives. Drizzle the remaining oil over the
top.

Cover with foil and bake for 25 minutes; then remove the foil and
continue to bake for 10 minutes or so to evaporate the juices.
Serve warm or tepid, with a wedge of lemon or a cruet of vinegar
on the side.

Note: Use 1/2 teaspoon herbes de Provence if fresh herbs aren't
available.

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