Thinly sliced spring vegetables bake into a stunning, easy dish finished with a golden, crispy Parmesan crust.
This Spring Vegetable Tian with Parmesan Crust is a fresh, easy way to use seasonal produce. Thinly sliced zucchini, squash, potatoes, and tomatoes are layered and baked until tender, then finished with a golden, crispy Parmesan topping.
It’s a simple vegetarian dinner recipe that looks impressive but comes together fast—perfect for weeknights or spring entertaining.
Spring Vegetable Tian with Parmesan Crust
Ingredients
- 2 tablespoons olive oil
- 1 large zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 large red onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh thyme
- 1/2 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
- Layer the zucchini, red bell pepper, tomatoes, and red onion alternately in the dish, shingling them slightly.
- Drizzle the remaining 1 tablespoon of olive oil over the layered vegetables and sprinkle with salt and pepper.
- In a small bowl, combine grated Parmesan, chopped thyme, and panko breadcrumbs.
- Spread the Parmesan mixture evenly over the top of the vegetables.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes or until the top is golden brown and the vegetables are tender.
- Allow the dish to cool slightly before serving.
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