Zucchini Olive Gratin

  • Yield 6 servings

A creamy casserole of zucchini, tomatoes, olives and cheese.

California Olive Committee


2 teaspoons olive oil
2 pounds zucchini, sliced (1/4-inch rounds)
2 medium Roma tomatoes, diced (1/2-inch)
1 cup California Black Ripe Olives, sliced
1/4 cup goat cheese, crumbled
2 teaspoons thyme, chopped
Kosher salt
Freshly ground black pepper
1/2 cup fresh breadcrumbs


  1. Heat olive oil in a medium sized sauté pan over medium high heat. Add zucchini and cook for 2 to 3 minutes until just tender. Stir in tomatoes, olives, goat cheese and thyme and remove from heat. Season to taste with salt and pepper. Spread mixture into a 11 x 7-inch shallow baking dish in one even layer. Top with breadcrumbs. Bake in a 450F oven for 8 to 10 minutes until well-browned.

Recipe courtesy of the California Olive Committee



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