Oven Baked Zucchini and Tomato Tian from Provence
Indulge in the vibrant flavors of southern France with this Oven Baked Zucchini and Tomato Tian from Provence. This classic Provençal recipe layers tender zucchini, ripe tomatoes, and sweet yellow onions, all seasoned with fresh thyme, rosemary, and a drizzle of extra virgin olive oil. The result is a beautifully baked dish that's both rustic and elegant. For added texture and flavor, a golden crust of Parmesan cheese and bread crumbs can be sprinkled on top. Perfect as a light vegetarian main course or a flavorful side dish, this tian pairs beautifully with grilled meats or crusty French bread. Ready in under an hour, it's a wholesome, gluten-optional recipe that captures the essence of Mediterranean cuisine.
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 4 medium-sized tomatoes
- 1 large yellow onion
- 3 cloves garlic
- 4 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese (optional)
- 0.25 cup bread crumbs (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with 1 tablespoon of olive oil.
Wash and dry the zucchini and tomatoes. Slice them into 1/4-inch thick rounds and set aside.
Peel the onion and slice it into thin rings. Mince the garlic cloves and set both aside.
In the greased baking dish, arrange the zucchini, tomato, and onion slices in alternating layers, standing them upright (like a domino effect). Continue until the dish is filled.
Sprinkle the minced garlic evenly over the layered vegetables.
Drizzle the remaining 3 tablespoons of olive oil evenly over the top of the vegetables.
Sprinkle the thyme, rosemary, salt, and black pepper over the dish to season.
If using Parmesan cheese and bread crumbs, mix them together in a small bowl and sprinkle the mixture evenly over the top of the vegetables for a crispy topping.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized, and the top is golden brown.
Allow the tian to rest for 5 minutes before serving. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 9013 mg | 392% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 62.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 931 mg | 72% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2757 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
