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Herbed Zucchini and Tomato Tian

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 55 Minutes
  Serves 8
This Provencal French-style casserole, or "tian," is very different from the typical cheese- or egg-bound American main course sort. Baked in a shallow earthenware or enameled cast iron gratin dish, it combines garden-fresh vegetables, seasons them liberally with herbs and garlic and slow-bakes them to concentrate their natural flavors. It’s rustic, simple and lo-cal, but very tasty. Try it alongside a leg of lamb or a crusty roast chicken or as a bed for grilled fish. Vegetarians will like it as a main dish, with good bread for mopping up the savory pan juices.
RECIPE INGREDIENTS
6 zucchini (about 2 1/2 pounds total), cut into 1/2 inch chunks
6 tablespoons olive oil
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
4 medium ripe juicy tomatoes (about 1 1/4 pounds total), halved, seeded, chopped
1/4 cup finely chopped fresh oregano
DIRECTIONS
Position rack in upper third of oven and preheat to 350 degrees F. Toss zucchini with 1 teaspoon salt in colander. Place colander over large plate and let stand 30 minutes, stirring ocassionally. Pat zucchini dry.


Heat 4 tablespoons oil in heavy medium saute pan over medium-high heat. Add onion and garlic; saute until pale golden and tender, about 5 minutes. Cool.


Toss onion mixture, zucchini, tomatoes and oregano in large bowl. Sprinkle with salt and pepper. Arrange vegetable mixture in shallow 8-cup baking dish. Drizzle remaining 2 tablespoons oil over. Bake until vegetables are tender and golden brown on top, tilting dish several times to baste vegetables with pan juices, about 1 hour, 10 minutes.


Cool 5 minutes; then serve.


Recipe created exclusively for Cooking.com by Michael McLaughlin.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Summer Casseroles
 Vegetarian Holiday
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 75
Sodium: 11mg
Fiber: 3g
Carbohydrates, Total: 10g
Protein: 3g
% Cal. from Fat: 48%
Fat. Total: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: dlg Reviewed: 10/25/2010
Good Made Better
I have fixed a similar version of this before. Try adding yellow squash and mushrooms and bread crumbs on top - sprinkled with olive oil. Delicious!
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