Zucchini and Yellow Squash Tian Recipe

Looking for an easy Zucchini and Yellow Squash Tian recipe? Learn how to make Zucchini and Yellow Squash Tian using healthy ingredients.


Submitted by josephino

Makes 10 servings



Recipe courtesy Emeril Lagasse, 2001- FoodTV Difficulty: Medium Prep Time: 30 minutes Cook Time: 55 minutes Yield: 8 to 10 servings 5 Star recipe by FoodTV viewers. THIS IS A GOOD ONE!!! **See Directions below - I used a LARGE baking dish.

Recipe Ingredients for Zucchini and Yellow Squash Tian

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 red bell pepper, roasted, peeled, stems and seeds removed, cut into 1/8-inch strips
1/4 cup bread crumbs
1/4 cup Parmesan Cheese, grated plus*
2 tbsp. Parmesan Cheese, grated *

Recipe Directions for Zucchini and Yellow Squash Tian

  1. Lay the zucchini and squash slices in a flat layer on kitchen towels.

  2. Lightly salt on both sides and let sit until most of the liquid has been released, about 2 hours.

  3. Preheat the oven to 350 degrees F.

  4. In a large skillet, heat the olive oil over medium-high heat.

  5. Add the onions, thyme, salt, crushed red pepper, and ground black pepper, and saute until the onions are softened and caramelized, about 15 minutes

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

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

  8. Rub 1 tablespoon of the basil oil on the bottom of a baking sheet.**

  9. Spread the onions in a layer on the bottom of the baking sheet.

  10. Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly.

  11. Lay a thin row of red peppers next to the zucchini, then a row of squash.

  12. Repeat with the remaining ingredients.

  13. Evenly drizzle the remaining basil oil over the vegetables.

  14. Top with an even coating of breadcrumbs, then cheese.

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

Categories

Vegetables, Brunch, Main Dish, Side Dish, American-Southern, Easter, Bake, Vegetarian

Nutrition Facts
Serving Size 237.7g
Amount Per Serving
Calories
202
Calories from Fat
135
% Daily Value*
Total Fat
15.0g
23%
Saturated Fat
2.5g
13%
Trans Fat
0.0g
Cholesterol
3mg
1%
Sodium
206mg
9%
Potassium
498mg
14%
Total Carbohydrates
14.9g
5%
Dietary Fiber
2.9g
12%
Sugars
5.9g
Protein
4.2g
Vitamin A 15% Vitamin C 84%
Calcium 9% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in cholesterol
  • Very high in vitamin C
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