In Good Taste - Zucchini Gratin Recipe

Zucchini Gratin with Black Olive & Pesto Tapenade

August 04, 2014
Zucchini Gratin with Black Olives and Pesto Tapenade

Try this healthy-ish yet delicious summer recipe that can be prepped in no time.  The tapenade adds a savory touch that balances the sweetness of the zucchini.  Perfect as a light main with a salad or as a side-dish.   

Zucchini Gratin with Black Olive & Pesto Tapenade

Serves 4-6



Preheat oven to 350 degrees.  Peel and thinly slice shallots and zucchini.  Saute in O&CO. Everyday Olive Oil until lightly browned.  Add a sprinkle of O&CO. Fleur de Sel and continue cooking until zucchini is tender.  Gently stir in the O&CO. Black Olive & Basil Tapenade.

In a separate mixing bowl, beat the eggs and gradually adding the milk and cream. Stir in the zucchini and pour entire mixture into a gratin dish.  Bake for about 25 minutes or until bubbling.



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