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Zucchini Gratin with Black Olives & Pesto Tapenade


  • 2 shallots
  • 2 zucchinis
  • 2 eggs
  • 1/3 cup of milk
  • 1/3 cup of cream
  • 2 tbsp. of O&CO. Black Olive & Pesto Tapenade
  • O&CO. Galantino Olive Oil
  • O&CO. Fleur de Sel
  • Black Pepper 


  1. Preheat the oven to 350°F.
  2. Peel and slice shallots and zucchini. Sauté shallots and zucchini in olive oil until lightly browned.
  3. Add salt and continue cooking until zucchini are tender; then add the tapenade.
  4. Beat the eggs in a mixing bowl, add the milk and cream. Stir in the zucchini.
  5. Pour mixture into a gratin dish and bake for approximately 25 minutes at 350°F.