Spring Vegetable Tian with Parmesan Crust

Spring Vegetable Tian with Parmesan Crust

Thinly sliced zucchini, squash, and tomatoes layered tight and baked under a golden Parmesan crust.

Total 1 hr 40 min Makes 6 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This rustic Provençal-style tian layers overlapping rounds of zucchini, yellow squash, potato, and tomato in a shallow baking dish, then finishes under a crisp Parmesan topping. Slow roasting concentrates the vegetables' natural sweetness while keeping the edges tender. It pairs well with roast chicken or grilled fish, or stands alone as a light spring dinner.

Ingredients

  • 1 medium russet potato, scrubbed and thinly sliced
  • 2 medium zucchini, thinly sliced into rounds
  • 2 medium yellow summer squash, thinly sliced into rounds
  • 3 medium tomatoes, thinly sliced into rounds
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup freshly grated Parmesan cheese
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons fresh basil, chopped, for garnish

Method

  1. Preheat the oven to 400°F. Lightly oil a 9-inch round or 9x13-inch baking dish.

  2. Scatter the sliced onion and minced garlic evenly over the bottom of the prepared dish.

  3. Arrange the potato, zucchini, squash, and tomato slices in tightly overlapping vertical rows or concentric circles, alternating vegetables for color.

  4. Drizzle 2 tablespoons of olive oil evenly over the vegetables, then sprinkle with thyme, rosemary, salt, and pepper.

  5. Cover the dish tightly with foil and bake for 40 minutes, until the vegetables are just tender when pierced with a knife.

  6. Remove the foil and combine the Parmesan and panko in a small bowl; sprinkle evenly over the top of the tian.

  7. Drizzle the remaining 1 tablespoon of olive oil over the breadcrumb topping.

  8. Return the dish to the oven, uncovered, and bake 25 to 30 minutes, until the top is golden and the vegetables are fully tender.

  9. Let the tian rest for 10 minutes to allow the juices to settle before serving.

  10. Garnish with fresh basil and serve warm, directly from the dish.

Rate this recipe

★ 4.7 (1)

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    Spring Vegetable Tian with Parmesan Crust

    This rustic Provençal-style tian layers overlapping rounds of zucchini, yellow squash, potato, and tomato in a shallow baking dish, then finishes under a crisp Parmesan topping. Slow roasting concentrates the vegetables' natural sweetness while keeping the edges tender. It pairs well with roast chicken or grilled fish, or stands alone as a light spring dinner.

    1 hr 40 min 6 servings 185 cal

    Ingredients

    • 1 medium russet potato, scrubbed and thinly sliced
    • 2 medium zucchini, thinly sliced into rounds
    • 2 medium yellow summer squash, thinly sliced into rounds
    • 3 medium tomatoes, thinly sliced into rounds
    • 1 small yellow onion, thinly sliced
    • 3 cloves garlic, minced
    • 3 tablespoons olive oil, divided
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon fresh rosemary, chopped
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 cup freshly grated Parmesan cheese
    • 1/3 cup panko breadcrumbs
    • 2 tablespoons fresh basil, chopped, for garnish

    Method

    1. 1

      Preheat the oven to 400°F. Lightly oil a 9-inch round or 9x13-inch baking dish.

    2. 2

      Scatter the sliced onion and minced garlic evenly over the bottom of the prepared dish.

    3. 3

      Arrange the potato, zucchini, squash, and tomato slices in tightly overlapping vertical rows or concentric circles, alternating vegetables for color.

    4. 4

      Drizzle 2 tablespoons of olive oil evenly over the vegetables, then sprinkle with thyme, rosemary, salt, and pepper.

    5. 5

      Cover the dish tightly with foil and bake for 40 minutes, until the vegetables are just tender when pierced with a knife.

    6. 6

      Remove the foil and combine the Parmesan and panko in a small bowl; sprinkle evenly over the top of the tian.

    7. 7

      Drizzle the remaining 1 tablespoon of olive oil over the breadcrumb topping.

    8. 8

      Return the dish to the oven, uncovered, and bake 25 to 30 minutes, until the top is golden and the vegetables are fully tender.

    9. 9

      Let the tian rest for 10 minutes to allow the juices to settle before serving.

    10. 10

      Garnish with fresh basil and serve warm, directly from the dish.