4 baked zucchini tian Recipes

extra virgin olive oil, onions, peel and slice in thin half julienne, fresh thyme, finely chopped, tomatoes , cut in lengthwise rings of about 1/2 cm thickness, zucchini , medium-sized, slice in crosswise into 1/2-inch diagonal slices

olive oil, divided, baking potatoes, peeled and thinly sliced, japanese eggplant , thinly sliced on diagonal, zucchini , thinly sliced on diagonal, tomatoes, thinly sliced, coarse salt, fresh ground black pepper, fresh rosemary, head garlic, shredded gruyere cheese, crusty bread, sliced 1/2 inch thick and toasted ,for serving (optional)

olive oil, good quality white bread, cut into 1/8-inch cubes, salt and freshly ground pepper, whole brook trout, filleted, all-purpose, olive oil, butter, lemon , segmented and finely chopped, fresh lemon juice, capers, fresh flat leaf parsley, finely chopped, zucchini, thinly sliced, tomatoes, thinly sliced, baking potatoes, thinly sliced, olive oil, garlic, thinly sliced, chopped chervil, salt and freshly ground pepper, mixed greens, torn into pieces, dijon mustard, champagne vinegar, salt and freshly ground pepper, olive oil, pink peppercorns in brine, drained