Recipe Categories





Eggs & Cheese


Pasta & Grains





Salad Dressings





Kathy says she prefers the lemon to the vinegar. Sometimes Kathy serves this with slices of hard sausage.

Zucchini Tomato Tian with Olives

Layers of zucchini, tomato and olive drizzled with olive oil.


2 tablespoons very good quality extra virgin olive oil

1 large onion, quartered and thinly sliced

2 cloves garlic, thinly sliced

1 1/2 teaspoon chopped rosemary or 1/2 teaspoon dried

2 sage leaves, thinly sliced or a pinch of dried

1 teaspoon chopped thyme leaves, or 2 pinches dried

1/2 teaspoon Herbes de Provence if fresh herbs aren't available


Freshly ground pepper

1 1/4 pounds zucchini, sliced into 1/4 inch rounds

6 to 8 ounces Roma tomatoes, sliced into rounds

6 to 8 Kalamata olives, pitted and cut into quarters

Lemon wedges or red wine (optional)


1. Preheat the oven to 375 degrees.

2. Warm 2 or 3 teaspoons olive oil in a large pan and add the onions, garlic, half the herbs, and lightly salt. Stew gently for about 5 minutes. Remove the onions to a baking dish, spread them evenly over the bottom, and season with pepper.

3. Warm another 2 or 3 teaspoon of oil in the same skillet, raise the heat to medium-high and add the zucchini, a little salt, and the rest of the herbs. sauté , stirring frequently, until they just start to color, about 10 minutes. Distribute the zucchini over the onions; then tuck the slices of tomatoes here and there along with the olives. Drizzle the remaining oil over the top.

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

Kathy Auzas