Tian De Courgettes Et De Tomates

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.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 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

1. 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.
2. 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.
3. 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.