Herbed Zucchini and Tomato Tian
- Active Time 10m
- Total Time 1h 55m
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.
- 6 zucchini (about 2 1/2 pounds total), cut into 1/2 inch chunks
6 tablespoons olive oil, divided
- 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
Position a rack in the upper third of the oven and preheat to 350 degrees F. Toss the zucchini with 1 teaspoon salt in a colander. Place the colander over a large plate and let stand 30 minutes, stirring ocassionally. Pat the zucchini dry.
Heat 4 tablespoons oil in a heavy medium saute pan over medium-high heat. Add the onion and garlic; saute until pale golden and tender, about 5 minutes. Cool.
Toss the onion mixture, zucchini, tomatoes and oregano in a large bowl. Sprinkle with salt and pepper. Arrange the vegetable mixture in a shallow 8-cup baking dish. Drizzle the remaining 2 tablespoons oil over. Bake until the vegetables are tender and golden brown on top, tilting dish several times to baste the 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 Publisher. All rights reserved.
nutrition information per serving
75 calories; 4g total fat; 0mg cholesterol; 11mg sodium; 10g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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