0 from 9 votes
Tomato Zucchini Tian
Use your fresh summer produce to make this delicious Tomato Zucchini Tian. Its simplicity is enhanced with herbs and a sprinkle of Parmesan.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 266 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 1 medium eggplant peeled
- salt
- 2 medium onions chopped
- 3 cloves garlic minced
- ½ cup olive oil
- ground black pepper
- 2 medium zucchini sliced on the diagonal
- 6 ripe tomatoes sliced
- 1 tablespoon herbes de provence (or mixed Italian seasoning)
- ½ cup grated Parmesan cheese
Instructions
- Cut the eggplant into about 1-inch cubes. Sprinkle generously with salt and place in a colander. Let the eggplant drain for 30 minutes then remove it and pat dry.
- Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons of the olive oil and cook the onions and garlic until slightly browned, about 10 minutes. Transfer to a medium baking dish.
- To the same skillet, add another 2-3 tablespoons of olive oil and cook the eggplant, stirring constantly, until tender and slightly browned. About 5 minutes. Season the eggplant with salt and pepper and stir into the onion mixture in the baking dish.
- Preheat the oven to 400 degrees.
- Arrange the sliced zucchini and tomatoes over the eggplant and onion mixture. Sprinkle with the Herbes de Provence, drizzle with remaining oil and season with salt and pepper.
- Bake for 40 to 45 minutes or until the zucchini is tender and the tomatoes are beginning to brown around the edges.
- Remove from the oven and allow to cool for 5 to 10 minutes. Sprinkle with the Parmesan cheese if using.
Cup of Yum
Notes
- You may vary the amount of oil used in tian. A bit less oil will just keep the vegetables moist; extra oil will result in enough liquid for dipping bread.
- For baking the tian, use a small 9x11 baking dish or a 9-inch ceramic pie dish.
- To make ahead, prepare the recipe to the point of baking it in the oven. Cover it well and keep it in the refrigerator for up to two days. Remove it and let it come up to room temperature before cooking.
- Leftovers can be held for up to three days in the refrigerator. Freezing is not recommended.
Nutrition Information
Serving
1
Calories
266kcal
(13%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
7mg
(2%)
Sodium
143mg
(6%)
Potassium
712mg
(20%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1271IU
(25%)
Vitamin C
34mg
(38%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 266
% Daily Value*
| Serving | 1 | |
| Calories | 266kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 7mg | 2% |
| Sodium | 143mg | 6% |
| Potassium | 712mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1271IU | 25% |
| Vitamin C | 34mg | 38% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.