Zucchini and Tomato Tian makes a simple gratin of layered summer garden vegetables topped with a savory golden crumb topping.
Zucchini and Tomato Tian
By Sue Lau | Palatable Pastime
Zucchini and Tomato Tian is my recipe of the day with Farmer’s Market Week. Several bloggers will be posting jointly over the course of the week. I will be posting each day with a different summer recipe beginning with the tian.
The tian really is a lovely way to serve up what is most abundant right now in the garden, including onions, zucchini and lots of vine ripe tomatoes.
Simple Prep
The preparation really is very simple. And while probably not best for the hottest days, there are a few slipping in here and there where the weather is cooler and we can crack the windows open. That makes quite the opportune time to make a vegetable casserole or bake up a fruit pie.
The topping is a simple toss of fresh soft bread crumbs with herbs and a little cheese. I think you will really enjoy this and be thinking of it often in the months we have before we put our gardens to bed.
Make sure to join me each day as I share more recipes and be sure to browse the link-up as there are going to be lots of lush recipes!
Unbaked Tian without Topping
(shows how to layer it)
Monday’s Farmers Market Week Recipes
- Air Fryer Kale Chips by Blogghetti
- Blueberry Peach Coffee Cake by Making Miracles
- Brown Butter Peach Scones by The Spiffy Cookie
- Corn and Tomato Salad by A Kitchen Hoor’s Adventures
- Fresh Peach French Toast Casserole by Our Sutton Place
- Grandma’s Banana Cake by Family Around the Table
- Grilled Double Cherry Naan Bread Dessert by The Freshman Cook
- Grilled Zucchini Pesto Pizza by Jolene’s Recipe Journal
- Kohlrabi and Radish Slaw by Savory Moments
- Mexican Street Corn Salad by Books n’ Cooks
- Parmesan Roasted Spaghetti Squash by Intelligent Domestications
- Peach and Strawberry Salad by A Day in the Life on the Farm
- Peach Upside Down Cake by Red Cottage Chronicles
- Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen’s Kitchen Stories
- Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D’s Books and Cooks
- Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise
- Watermelon Salsa by Kate’s Recipe Box
- Zucchini and Tomato Tian by Palatable Pastime (You are Here!)
Zucchini and Tomato Tian
You Might Also Like:
Quick Sauteed Zucchini and Mushrooms
Oven Baked Zucchini Fries
Moroccan Harissa Potatoes
Instant Pot Applesauce
Country Style Green Beans with Ham
Zucchini and Tomato Tian
Zucchini and Tomato Tian
Ingredients
Vegetables:
- 1 medium onion thinly sliced
- 3 cloves garlic sliced
- 1 pound medium ripe tomatoes sliced
- 1 pound zucchini sliced
Topping:
- 1/4 cup shredded Parmesan cheese
- 1 cup soft bread crumbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375F.
- Layer onions and garlic in the bottom of a greased oval casserole dish.
- Top with alternating zucchini and tomato slices.
- Season with salt and black pepper.
- Drizzle with 2 tablespoons olive oil.
- Tightly cover with foil and bake for 35 minutes.
- Toss together ingredients for topping.
- Uncover, sprinkle with topping, and bake 25 minutes more, or until golden brown.
Notes
