Zucchini, Tomato Basil Casserole with Calamata Olives

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A baked casserole that combines some of the best flavors in Italian cuisine. We take diced tomatoes, fresh zucchini, sauteed potatoes and, the famous Calamata olive and season them with onion and garlic. If it couldn't get any better, we bake the casesrole to a golden brown, then finish with a crusty bread topping.

Ingredients:

• 1/3 cup DeLallo Extra Virgin Olive Oil
• 1 onion, chopped
• 6 cloves garlic
• 2 potatoes, peeled and cubed
• 1 (14.5-ounce) can DeLallo Diced Tomatoes in Juice, drained
• 2 zucchini, cubed
• 4 ounces DeLallo Calamata Olives, pitted
• 1/4 cup fresh torn basil leaves

Gratin Topping

• 1 cup stale bread, crust removed
• 1/3 cup DeLallo Extra Virgin Olive Oil
• 1/2 onion, finely chopped
• 1/2 garlic clove, minced
• Zest of 1 lemon
• 1/2 bunch Italian flat-leaf parsley, finely chopped

Directions:

Preheat oven to 350˚F.

Heat the oil in a large saucepan over medium heat. Sauté onion and garlic for about 5 minutes, until lightly golden in color. Add potatoes and sauté for 10 minutes. Once potatoes are golden, add tomatoes, zucchini, olives and basil. Season with salt and pepper. Toss to combine.

Transfer to a casserole dish and bake for 30 minutes.

In the meantime, create the topping. Tear stale bread into small pieces. Sauté olive oil and onion together on medium-high heat for 2 minutes. Add bread and sauté until crisp, about 3 minutes. Next, stir in garlic and lemon zest. Saute for another 2 minutes, then remove from heat and season with parsley.
Serve casserole topped with Gratin Topping.

Serves 6 to 8 Printer-friendly version