Zucchini Potato Tian Recipe 465

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE TIAN



Vegetable Tian image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

POTATO-ONION TIAN



Potato-Onion Tian image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 6

6 tablespoons extra-virgin olive oil, plus more for the dish
2 pounds Yukon Gold potatoes (4 to 5), thinly sliced
2 teaspoons fresh thyme
Kosher salt and freshly ground pepper
1 sweet onion, sliced into 1/8- to 1/4-inch-thick rounds
1 leek (white and light green parts only), sliced into 1/8- to 1/4-inch-thick rounds

Steps:

  • Preheat the oven to 425˚. Brush a 3-quart oval baking dish with olive oil. Toss the potatoes with 1 tablespoon olive oil, the thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, toss the onion and leek slices, keeping them intact, with 1 tablespoon olive oil and a big pinch each of salt and pepper.
  • Arrange the potatoes, onion and leek in overlapping layers in the prepared dish. Drizzle with the remaining 1/4 cup olive oil and season with 1/2 teaspoon salt. Cover with foil and bake until the vegetables are very tender, about 45 minutes. Uncover and bake until the potatoes are lightly browned and crisp around the edges, 30 to 40 more minutes. Let stand about 10 minutes before serving.

ZUCCHINI & POTATO TIAN RECIPE - (4.6/5)



Zucchini & Potato Tian Recipe - (4.6/5) image

Provided by mangia_g2

Number Of Ingredients 9

Olive Oil
2 Large Onions, cut in half and sliced
2 Garlic cloves, mince
3/4 LB Zucchini (may combine with yellow squash)
1 LB Potatoes
1 LB tomatoes (opt)
1 TB fresh Thyme
Salt & Pepper to taste
2 OZ Gruyere cheese, shredded

Steps:

  • Preheat oven to 375 F. Slice the onion and sauté with olive oil for 5 or 6 minutes. Do not overcook. Add garlic and cook for another minute. Spread mixture on the bottom of a 9x13 baking dish which you have brushed with olive oil. Slice vegetables into rounds approx. 1/4 inch thick. Place the vegetables (except the zucchini) in a single layer in the dish in an alternating pattern. Sprinkle with salt, pepper and thyme. Cover with foil and bake for 30-40 minutes. Remove foil and thyme sprigs if you used fresh herbs. Add zucchini, and sprinkle with cheese. Continue baking for an additional 15-20 minutes until cheese is golden brown.

TIAN



Tian image

The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, vegetables, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 12 ounces)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large yellow onion (about 12 ounces)
2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
1 pint yellow Sungold cherry tomatoes
1/3 cup coarse bread crumbs

Steps:

  • In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
  • Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
  • Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
  • Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
  • Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
  • Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
  • Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
  • Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
  • Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
  • Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
  • Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
  • With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or cheddar cheese

Steps:

  • Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
  • Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g

ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

VEGETABLE TIAN



Vegetable Tian image

This colorful, hearty and delicious Vegetable Tian originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but if you don't have one, a knife will work well. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons olive oil
1 cup panko bread crumbs
2 cups finely chopped red onion
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons dry red wine
1/2 small butternut squash (about 3/4 pound)
2 large russet potatoes
1 large zucchini
2 large tomatoes
2 tablespoons fresh lemon juice
1-1/2 teaspoons herbes de Provence
1 teaspoon sea salt or Himalayan pink salt
1 teaspoon coarsely ground pepper
1 cup shredded Gruyere cheese
1/2 cup panko bread crumbs
2 tablespoons clarified butter or ghee, melted

Steps:

  • Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 287 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 387mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )



Barefoot Contessa's Vegetable Tian ( Ina Garten ) image

Make and share this Barefoot Contessa's Vegetable Tian ( Ina Garten ) recipe from Food.com.

Provided by Laci1093

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb medium round potato, unpeeled
3/4 lb zucchini
1 1/4 lbs medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme leave, plus extra
fresh thyme sprig
2 ounces gruyere cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil.
  • In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
  • Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
  • Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
  • Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
  • Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
  • Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
  • Serve warm.

VEGETABLE TIAN



Vegetable Tian image

Provided by Bon Appétit Test Kitchen

Categories     Potato     Side     Bake     Dinner     Casserole/Gratin     Parmesan     Eggplant     Zucchini     Sweet Potato/Yam     Fall     Healthy     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

2 baby eggplant (about 8 ounces total), sliced into 1/8" rounds
2 2"-diameter red-skinned sweet potatoes (about 1 pound), peeled, sliced into 1/8" rounds
1 1/2 pounds zucchini and yellow squash (about 3 total), sliced into 1/8" rounds
1/4 cup extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter plus more for dish
2 anchovy fillets packed in oil, drained, chopped
4 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
1/2 cup finely grated Parmesan

Steps:

  • Preheat oven to 425°F. Combine vegetables in a large bowl. Combine oil, 2 tablespoons butter, and anchovies in a small skillet and cook over medium heat, stirring and mashing anchovies with a wooden spoon until they dissolve, about 2 minutes. Add garlic and stir until garlic is softened but not browned, about 1 minute. Stir in thyme, salt, pepper, and nutmeg. Pour mixture over vegetables; toss gently to coat.
  • Butter baking dish. Arrange vegetables upright in dish, alternating the vegetables and placing them in tight concentric circles. Bake until vegetables are almost tender and lightly golden, about 20 minutes. Remove from oven and sprinkle with cheese. Bake until cheese is melted and vegetables are fully cooked, 10 minutes more.

More about "zucchini potato tian recipe 465"

ZUCCHINI TIAN (NATURALLY HEALTHY) | RECIPETIN EATS
zucchini-tian-naturally-healthy-recipetin-eats image
2014-08-27 Heat 2 tbsp olive oil in a large heavy base pan over medium heat. Add garlic and onion and sauté for 8 minutes until translucent and starting to …
From recipetineats.com
4.9/5 (16)
Total Time 50 mins
Category Midweek Meal, Rice, Side
Calories 251 per serving
  • Grate the zucchini and place in a large bowl. Sprinkle with 2 tsp salt and use your hands to mix through well.
  • Top up the zucchini juices with milk to make a total of 2 1/2 cups of liquid. Warm liquid in microwave or on the stove.


ZUCCHINI & POTATO TIAN - TED KENNEDY WATSON
zucchini-potato-tian-ted-kennedy-watson image
2020-07-08 On top of the onions, start stacking the slices, alternating as you go—zucchini, potato, zucchini, potato. They should be leaning on one …
From tedkennedywatson.com
Estimated Reading Time 3 mins


POTATO, TOMATO & ZUCCHINI TIAN WITH GRUYERE - TED …
potato-tomato-zucchini-tian-with-gruyere-ted image
2014-06-04 Next, you want to choose Roma tomatoes, small Yukon gold potatoes and zucchini that are very similar in circumference. Cut each into quarter inch sizes. On top of the onions, start stacking the slices, alternating …
From tedkennedywatson.com


ZUCCHINI POTATO BAKE RECIPE (VIDEO)
zucchini-potato-bake-recipe-video image
2017-08-11 How To Make Zucchini Potato Bake: 1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chopped chives. 2. Thinly slice 2 large zucchini into 1/4” thick rings. …
From natashaskitchen.com


VEGETABLE TIAN - BAREFEET IN THE KITCHEN
vegetable-tian-barefeet-in-the-kitchen image
2014-08-11 Heat a tablespoon of oil in a large skillet over medium high heat. Add the onions and cook for about 7-8 minutes, until soft. Add the garlic and cook another minute or so until fragrant. Spread the onions and garlic across the …
From barefeetinthekitchen.com


POTATO AND ZUCCHINI GRATIN RECIPE | EAT SMARTER USA
potato-and-zucchini-gratin-recipe-eat-smarter-usa image
Peel, rinse and slice the potatoes. Rinse and slice the zucchini. Grease a tart tin with butter. Alternately layer the potato and zucchini slices in the tin. Season each layer with salt and pepper. 2. Mix the milk, cream, eggs, thyme and …
From eatsmarter.com


BAREFOOT CONTESSA | VEGETABLE TIAN | RECIPES
barefoot-contessa-vegetable-tian image
Vegetable Tian. Preheat the oven to 375 ­degrees. Brush a 9 x 13 x 2­-­inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium­-­low heat for 8 to 10 minutes, until translucent. …
From barefootcontessa.com


ZUCCHINI FRENCH TIAN | RICARDO
zucchini-french-tian-ricardo image
On a baking sheet, spread the zucchini and tomatoes. Season with salt. Let drain for about 5 minutes. Pat dry with paper towels. Meanwhile, in a saucepan, soften the onions, bell pepper, and garlic with the red pepper flakes in half the …
From ricardocuisine.com


VEGETABLE TIAN | RECIPE | RECIPES, VEGGIE RECIPES ... - PINTEREST
Dec 19, 2014 - Thinly sliced seasoned squash, zucchini, potatoes and tomatoes over chopped onions and topped with an Italian cheese blend.
From pinterest.ca


ZUCCHINI FRENCH TIAN | RICARDO
4 zucchini and/or yellow summer squash, cut into 1/4-inch (1/2-cm) thick slices; 6 small plum tomatoes, cut into 1/2-inch (1-cm) thick slices; 3 onions, chopped
From ricardocuisine.com


VEGETABLE TIAN | THE BLOND COOK
2013-07-16 Preheat your oven to 400 degrees F. Sauté onions and garlic in olive oil in a skillet. Spread the onion and garlic mixture in the bottom of a baking dish sprayed with cooking spray. …
From theblondcook.com


ZUCCHINI AND TOMATO TIAN - PALATABLE PASTIME
2020-08-03 Preheat oven to 375F. Layer onions and garlic in the bottom of a greased oval casserole dish. Top with alternating zucchini and tomato slices. Season with salt and black …
From palatablepastime.com


SWEET POTATO TIAN - OH SO DELICIOSO
2014-10-08 Instructions. Slice vegetables and layer in a pattern. Chop garlic and basil. In a separate bowl, add eggs and lightly beat. Stir in remaining ingredients and pour over …
From ohsodelicioso.com


SUMMER VEGETABLE TIAN | ZUCCHINI POTATO CASSEROLE
2019-09-22 Summer Vegetable Tian Recipe. Preheat the oven to 400F. In a small skillet, heat the oil until very hot, add onions and saute until translucent. Add the garlic and cook until …
From budget101.com


ZUCCHINI & POTATO TIAN RECIPE | RECIPE | VEGETABLE TIAN, RECIPES ...
Mar 25, 2020 - Zucchini & Potato Tian. Discover our recipe rated 4.5/5 by 6 members. Mar 25, 2020 - Zucchini & Potato Tian. Discover our recipe rated 4.5/5 by 6 members. Mar 25, 2020 …
From pinterest.ca


SUMMER VEGETABLE TIAN - A LOVELY PROVENCAL-INSPIRED VEGETARIAN …
2014-08-16 Preheat oven to 375 degrees. Brush a large, shallow baking dish with olive oil. In a large sauté pan, heat olive oil over medium-high heat. Add the onion and cook 8 to 10 minutes …
From fromachefskitchen.com


SUNDAY SUPPER: ZUCCHINI, TOMATO AND POTATO TIAN | STAR TRIBUNE
2016-08-12 Preheat oven to 325 degrees. Oil a 9- by 13-inch baking dish with olive oil; set aside. Using a sharp knife, a mandoline or another slicing device, slice the green and yellow …
From m.startribune.com


TOMATO & ZUCCHINI TIAN - COOK & BE MERRY
2012-08-12 5. Holding the dish at a 45 degree angle, higher end near you, and starting at the far side of the dish, create a row of slightly overlapping zucchini slices that are standing on edge. …
From cookandbemerry.com


ZUCCHINI TIAN – DIANE'S FOOD BLOG
2015-08-30 Zucchini Tian 2 small potatoes, peeled 2½ pounds mixed zucchini/summer squash 1 large red onion 2 fresh tomatoes (peeled, if desired) ¾ cup bread crumbs (not …
From dianesfoodblog.com


ZUCCHINI AND TOMATO TIAN WITH CARAMELIZED ONIONS
veg salad dressing recipes; city beer hall private events; alienware aurora r4 case disassembly; tiger barb temperament; best travel and tour in ghana; Categoria de oportunidad Laboral. …
From mdmforeignstaffrecruiter.com


VEGETABLE TIAN RECIPE - NATASHASKITCHEN.COM
2012-04-29 Peal the garlic. 2. Preheat a skillet over medium heat. Add 2 Tbsp olive oil. Add onion and saute 5 minutes until onions are lightly browned, soft and translucent. 3. Press the …
From natashaskitchen.com


BAKED POTATOES AND ZUCCHINI - COOKTORIA
2021-02-08 2. Place the diced potatoes into a medium mixing bowl and pour half of the sauce over them. Mix well. Then transfer the potatoes to a parchment-lined baking tray and bake at …
From cooktoria.com


ZUCCHINI TIAN (FRENCH ZUCCHINI GRATIN) - PICNIC ON A BROOM
2020-07-15 Sprinkle 1 tsp of salt on the zucchini, mix, and let sit for 1 hour (or overnight in the fridge). Fill a pot with water and bring to a boil. Add 1 tsp of salt and the rice. Stir to keep it …
From picniconabroom.com


PARMESAN VEGETABLE TIAN – THE COMFORT OF COOKING
Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside. In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until …
From thecomfortofcooking.com


VEGETABLE TIAN – A COUPLE COOKS
2010-09-17 Preheat oven to 375°F. If necessary, grate 4 ounces Swiss cheese. Slice 2 onions and mince 4 cloves of garlic. Heat 2 tablespoons olive oil in a skillet over medium heat. Add …
From acouplecooks.com


POTATO, TOMATO, AND SQUASH TIAN - GET THE GOOD STUFF
Heat oven to 375˚F. Slice the onion thinly. Slice the tomatoes, potatoes, and squash into even quarter inch slices. Heat a skillet, then add olive oil and sauté the onions until tender and …
From goodstuff.recipes


BAKED ZUCCHINI TIAN | FEASTING AT HOME
2013-09-24 How to Make Zucchini Tian: Step One: Thinly slice onions into rounds, and caramelize in olive oil until succulent and golden. Step 2: Add garlic and fresh tomatoes to …
From feastingathome.com


PROVENçAL VEGETABLE GRATIN (TIAN) - SAVEUR
2016-04-26 Put oil in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook until softened, about 5 minutes. Add thyme, chile flakes, and garlic. Cook 2 …
From saveur.com


TIAN OF ZUCCHINI POTATO AND TOMATO - RECIPE | COOKS.COM
2 tomatoes. 2 baking potatoes. 1/4 c. olive oil. Fresh basil and/or crushed dry oregano. Salt and pepper. Thinly slice the vegetables. Lightly oil a shallow casserole. Arrange in casserole, …
From cooks.com


ZUCCHINI & POTATO TIAN RECIPE - FOOD NEWS
Step 1, Thinly slice the vegetables. Step 2, Lightly oil a shallow casserole. Step 3, Arrange in casserole, alternating slices of each vegetable. Step 4, Coat with olive oil and bake at 400 …
From foodnewsnews.com


ZUCCHINI, TOMATO, AND POTATO TIAN WITH CARAMELIZED ONIONS
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


TIAN OF ZUCCHINI, TOMATOES, AND POTATOES RECIPE | EAT YOUR BOOKS
Tian of zucchini, tomatoes, and potatoes from Martha Stewart's Quick Cook by Martha Stewart. Shopping List; Ingredients; Notes (0) Reviews (0) basil; tomatoes; zucchini; baking potatoes ...
From eatyourbooks.com


ZUCCHINI-POTATO CASSEROLE RECIPE | SOUTHERN LIVING
Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil. Step 3. Bake …
From southernliving.com


VEGETABLE TIAN - FOR THE LOVE OF COOKING
2022-04-06 How to Make a Vegetable Tian. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. …
From fortheloveofcooking.net


MAKE-AHEAD VEGETABLE TIAN - PUDGE FACTOR
2020-06-28 The Rest of the Vegetables. To start with, I cut the potatoes, tomatoes and zucchini into ¼-inch slices. I boiled the potatoes in salted water for 8 minutes. After 8 …
From pudgefactor.com


VEGAN TIAN RECIPE WITH ZUCCHINI, EGGPLANT, TOMATO AND HERBS
Instructions Preheat the oven to 375F and coat the bottom of a large baking dish with 2 tablespoons garlic oil. In a large bowl add eggplant, tomato and zucchini slices. Sprinkle with …
From foodnewsnews.com


ZUCCHINI TIAN - THE SPLENDID TABLE
2013-07-31 1. Preheat the oven to 375ºF. Oil a 2-quart gratin dish. 2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring …
From splendidtable.org


ZUCCHINI-TOMATO TIAN - BIGOVEN.COM
1. Preheat oven to 375F. In skillet, heat 1 T oil over medium heat. Add onions; saute 10 minutes, or until tender. Add 1 t thyme and 1/4 t each salt and pepper.
From bigoven.com


CLASSIC VEGETABLE TIAN FROM PROVENCE - PARDON YOUR FRENCH
2021-08-01 Step 1 - Rub the inside of a large baking dish (earthenware, ceramic or plexiglass) with the cut side of the halved garlic clove. Add the 2 tablespoons (30ml) Extra Virgin Olive Oil …
From pardonyourfrench.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is baked zucchini Tian?
This Baked Zucchini recipe, called Zucchini Tian is made with layers of thinly sliced zucchini baked until meltingly tender with caramelized onions, garlic, tomatoes, seasoned with cumin and coriander.
How do you cook a Tian in the oven?
Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees. Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly.
How do you cook a zucchini and potato casserole?
Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes). While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (1/4-inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
How to cook zucchini and tomatoes in a pan?
On a baking sheet, spread the zucchini and tomatoes. Season with salt. Let drain for about 5 minutes. Pat dry with paper towels. Meanwhile, in a saucepan, soften the onions, bell pepper, and garlic with the red pepper flakes in half the oil. Add the tomato paste and herbs de Provence and cook for about 2 minutes. Season with salt and pepper.

Related Search