Zucchini and Yellow Squash Tian Recipe

Name: Zucchini and Yellow Squash Tian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices; 1 1/2 pounds yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices; 2 tablespoons olive oil; 1 1/2 pounds yellow onions, halved and thinly sliced; 2 teaspoons chopped fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper; 1/4 teaspoon ground black pepper; 1/2 cup extra-virgin olive oil; 2 tablespoons chopped fresh basil; 1 teaspoon minced garlic; 2 teaspoons all-purpose flour; 1 roasted red bell pepper, peeled, stems and seeds removed, cut into 1/8-inch strips; 1/4 cup bread crumbs; 1/4 cup plus 2 tablespoons grated Parmesan

Servings: persons

1 1/2 pounds zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices
1 1/2 pounds yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices
2 tablespoons olive oil
1 1/2 pounds yellow onions, halved and thinly sliced
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
2 teaspoons all-purpose flour
1 roasted red bell pepper, peeled, stems and seeds removed, cut into 1/8-inch strips
1/4 cup bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan

1
Lay the zucchini and squash slices in a flat layer on kitchen towels.
2
Lightly salt on both sides and let sit until most of the liquid has been released, about 2 hours.
3
Preheat the oven to 350 degrees F.
4
In a large skillet, heat the olive oil over medium-high heat.
5
Add the onions, thyme, salt, crushed red pepper, and ground black pepper, and saute until the onions are softened and caramelized, about 15 minutes
6
In a small bowl combine the extra virgin olive oil, basil, and garlic, and steep 15 minutes.
7
In a large bowl, toss the zucchini and squash with the flour to lightly coat.
8
Rub 1 tablespoon of the basil oil on the bottom of a baking sheet.
9
Spread the onions in a layer on the bottom of the baking sheet.
10
Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly.
11
Lay a thin row of red peppers next to the zucchini, then a row of squash.
12
Repeat with the remaining ingredients.
13
Evenly drizzle the remaining basil oil over the vegetables.
14
Top with an even coating of breadcrumbs, then cheese.
15
Bake until light golden brown on top, about 40 minutes.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices, 1 1/2 pounds yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices, 2 tablespoons olive oil, 1 1/2 pounds yellow onions, halved and thinly sliced, and more.

Yes, Zucchini and Yellow Squash Tian falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini and Yellow Squash Tian

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