Recipe by AlainaF
French Provencal summer squash and tomato gratin. Originally, a tian meant a conical clay cooking vessel used in the southern Provence region of France. These days, tian more often describes a vegetable casserole. This version makes good use of late summer's abundance of zucchini and tomatoes. It couldn't be simpler to make and is marvelously nourishing.--from whats4eats.com. For ZWT 8.
Top Review by Member #610488
The zucchini in the garden have been producing way too much this year and yet we have hardly had any sun. We have a lot of rain and cloudy days where I live so this is very wrong. With this overload, I'm always looking to use up surplus zucchini and this was a wonderful way to do so. I caramelized the onions by cooking longer and this gave more flavor to the Tian.
- 6 tablespoons olive oil
- 3 onions, thinly sliced
- 2 lbs zucchini, thinly sliced (or other summer squash)
- 2 lbs tomatoes, thinly sliced
- 2 teaspoons thyme
- salt and pepper
Directions See How It's Made
- Preheat oven to 350°F Heat 3 tablespoons of the olive oil in a saute pan over medium flame. Add the onions and a little salt and pepper and saute, stirring occasionally, until the onions are wilted and cooked through, 5 to 6 minutes.
- Spread the onions over the bottom of a baking dish. Starting at one end of the dish, lay alternating rows of zucchini and tomatoes over the onions, overlapping the previous rows like the scales of a fish. Sprinkle the vegetables with the thyme, salt and pepper.
- Drizzle the top of the vegetables with the remaining 3 tablespoons of olive oil and bake uncovered for 45 minutes to an hour. Serve warm or at room temperature.