Summer Vegetable Tian aka zucchini potato casserole, is a dish of vertically layered zucchini, squash, potatoes, onions, and seasonings.
A mandolin slicer works great to ensure even thickness of vegetables. This is a lovely blend of summer veggies but the dish isn’t overly heavy, which is great for really hot days when you might not feel like eating a lot.
The best part about this casserole is that the amounts don’t have to be exact. If you don’t happen to have a particular vegetable on hand, just swap it out for another. For example, if you’re out of tomatoes, use broccoli. The same goes for the herbs, if you’re out of thyme, try freshly torn basil.
If you’re following a Keto dietary plan, omit the potatoes, and use a little more zucchini or summer squash, which is lower in net carbs. The possibilities are endless!
Summer Vegetable Tian Recipe
1 tablespoon olive oil
1 medium red onion, diced
1 Tbs minced garlic, (about 3 cloves)
1 medium zucchini sliced into thin rounds
1 medium yellow squash sliced into thin rounds
2 medium Red Potatoes rinsed and sliced into thin rounds
1 medium tomato sliced into thin rounds
1 teaspoon fresh thyme, minced
1 teaspoon chopped fresh rosemary
salt and pepper to taste
1 cup shredded Italian cheese
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 fragrant (about 30 seconds).
Lightly spray a 9″x9″ baking dish with nonstick spray (or a tablespoon of melted butter), Spread the sauteed garlic and onions over the bottom of the dish.
Place the thinly sliced vegetables in the baking dish vertically in an alternating pattern, zucchini, potato, yellow squash, tomato, repeat.
Combine the seasonings and sprinkle them liberally over the veggies.
Cover the dish with foil and bake for 30 minutes, then remove from oven, remove the foil and top with cheese, return to oven bake for another 15 minutes, until cheese is melted and lightly browned.