Zucchini and Yellow Squash Tian
Elevate your next meal with the vibrant and wholesome flavors of a Zucchini and Yellow Squash Tian. This French-inspired vegetable bake layers tender zucchini, sweet yellow squash, and juicy Roma tomatoes over a bed of caramelized onions and garlic, arranged in a stunning spiral and infused with aromatic thyme. Topped with a golden crust of Parmesan and breadcrumbs, this dish offers a satisfying crunch alongside its melt-in-your-mouth roasted vegetables. Whether served as a vegetarian main course or a flavorful side, this tian is a healthy, eye-catching addition to any table. Ready in just an hour with simple, fresh ingredients, it’s the perfect recipe to embrace seasonal produce while treating your taste buds to a Mediterranean-inspired delight.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium onion
- 2 cloves garlic
- 3 medium Roma tomatoes
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 cup Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round or oval baking dish with butter.
Slice the zucchini, yellow squash, and Roma tomatoes into thin, even rounds, approximately 1/8-inch thick.
Peel and thinly slice the onion into half-moons, and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes. Spread the onion mixture evenly over the bottom of the baking dish.
Arrange the sliced zucchini, yellow squash, and tomatoes in an alternating pattern (e.g., zucchini, yellow squash, tomato), slightly overlapping each slice, in a spiral or row around the dish.
Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables. Sprinkle with salt, pepper, and fresh thyme.
In a small bowl, mix the breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the top of the vegetables.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the vegetables are tender and the topping is golden and crispy.
Remove from the oven and let the tian cool slightly before serving. Enjoy it as a side dish or a light vegetarian main course.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 8520 mg | 370% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 58.0 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1161 mg | 89% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2472 mg | 53% | |
*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.
