Zucchini Tian
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Resting Time
1 hr 10 mins
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Total Time
2 hrs
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Servings
4 people
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Course
Side Dish, Main Course
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Cuisine
American
Zucchini Tian
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Sliced zucchin cooked in olive oil and baked au gratin.
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Ingredients
- 3 tablespoons butter
- 3 medium-large potato spelling corrected
- ¼ cup olive oil
- 2 onion yellow
- 3 medium zucchini
- 2 cups cherry tomato
- ½ cup bread crumbs
- salt or try Morton's Nature's Seasons
- black pepper or try Morton's Nature's Seasons
Instructions
- Boil a pan of salted water, enough to cover the tomatoes. Once the water is boiling, drop in the tomatoes for about 30 seconds until the skins split. Remove from stove immediately, drain and rinse under cold water. Set tomatoes aside.
- Heat an ovenproof skillet on the stove over medium low heat. Add butter.
- Peel and slice the potatoes into ¼ inch thick rounds. Set aside about ⅓ of the slices. With the remaining two-thirds, build a two-tiered layer of potato slices directly into the skillet while still on the heat. Drizzle olive oil over the slices and season with Nature’s Seasons. Cover, and reduce heat to low.
- Peel and slice the onions in ¼ inch rounds. Set about half aside. Layer the remaining half of onion rounds on top of the potatoes in the skillet. Drizzle olive oil over the slices and season with Nature’s Seasons. Cover, and continue to cook on low.
- Wash the zucchini and remove the ends. Slice into ¼” rounds, set about half aside, and layer the remaining half over the onions. Overlap the slices as needed to fit. Drizzle olive oil over the slices and season with salt and pepper or Nature’s Seasons. Cover, and continue to cook on low.
- Retrieve the blanched tomatoes and gently remove the skin. Set aside.
- Resume the layering process as before. Layer the remaining potatoes on top of the first zucchini layer, drizzle with olive oil and season. Cover, and continue to cook on low.
- Cut the tomatoes in half. (This allows a little time for the newest potato layer to cook a bit.)
- Add the remaining onion slices atop the potato layer, drizzle with olive oil and season.
- Cover and continue to cook on low.
- Preheat the oven to 375°F.
- Add the remaining zucchini sliced on top of the final onion layer, drizzle with olive oil and season. Cover and continue to cook on low.
- As soon as the oven is heated to 375°F, remove the cover from the skillet and remove the skillet from the heat. Layer the peeled, halved cherry tomatoes over the top zucchini layer and sprinkle with the bread crumbs. Cook in oven at 375°F for about 30minutes.
- Remove from the oven, cover, and set aside for at least an hour so all the flavors blend together into a scrumptious dish.
Notes
- Enjoy!
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