Zucchini and Yellow Squash Tian

Total Time:
1 hr 27 min
30 min
2 min
55 min

8 to 10 servings

  • 1 1/2 pounds zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices
  • 1 1/2 pounds yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • 1 1/2 pounds yellow onions, halved and thinly sliced
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced garlic
  • 2 teaspoons all-purpose flour
  • 1 roasted red bell pepper, peeled, stems and seeds removed, cut into 1/8-inch strips
  • 1/4 cup bread crumbs
  • 1/4 cup plus 2 tablespoons grated Parmesan
  • Lay the zucchini and squash slices in a flat layer on kitchen towels. Lightly salt on both sides and let sit until most of the liquid has been released, about 2 hours.

  • Preheat the oven to 350 degrees F.

  • In a large skillet, heat the olive oil over medium-high heat. Add the onions, thyme, salt, crushed red pepper, and ground black pepper, and saute until the onions are softened and caramelized, about 15 minutes

  • In a small bowl combine the extra virgin olive oil, basil, and garlic, and steep 15 minutes.

  • In a large bowl, toss the zucchini and squash with the flour to lightly coat.

  • Rub 1 tablespoon of the basil oil on the bottom of a baking sheet. Spread the onions in a layer on the bottom of the baking sheet. Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly. Lay a thin row of red peppers next to the zucchini, then a row of squash. Repeat with the remaining ingredients. Evenly drizzle the remaining basil oil over the vegetables. Top with an even coating of breadcrumbs, then cheese.

  • Bake until light golden brown on top, about 40 minutes.

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