Prep 10 mins
Cook 50 mins
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.
- 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
- 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.
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.