Tian De Courgettes Et De Tomates
Experience the vibrant flavors of Provence with this stunning *Tian de Courgettes et de Tomates*, a classic French baked vegetable dish that combines simplicity with elegance. This layered medley of tender zucchini, juicy ripe tomatoes, and sweet caramelized onions is infused with aromatic garlic, fresh thyme, and basil, then crowned with a golden, cheesy Parmesan and breadcrumb topping. Perfect for showcasing summer’s freshest produce, this recipe delivers bold Mediterranean flavors with minimal effort. Whether served as a hearty side dish or a light vegetarian main, this beautifully arranged tian is as visually impressive as it is delicious. Ready in about an hour, it’s the ultimate dish for a cozy weeknight dinner or your next dinner party.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 4 medium-sized ripe tomatoes
- 1 large yellow onion
- 3 cloves garlic
- 2 teaspoons fresh thyme
- 8 leaves fresh basil leaves
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups (grated) Parmesan cheese
- 0.25 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish with olive oil.
Slice the zucchini and tomatoes into even, thin rounds (approximately 1/4 inch thick). Set them aside.
Peel and thinly slice the onion into rings. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic, thyme, and a pinch of salt to the skillet. Cook for another 1-2 minutes, stirring frequently. Spread this mixture evenly across the bottom of the prepared baking dish.
Layer the zucchini and tomato slices in the dish, alternating them to create a beautiful pattern. Slightly overlap the slices for a visually appealing presentation.
Sprinkle the layers with the remaining salt, black pepper, and fresh basil leaves, tearing the basil into smaller pieces if necessary.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables.
In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the vegetables.
Bake the tian in the preheated oven for 35-40 minutes, or until the vegetables are tender and the top is golden brown.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Serve the Tian de Courgettes et de Tomates warm as a side dish or a light main course with crusty bread.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6866 mg | 299% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 48.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2307 mg | 49% | |
*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.
