Bake a French zucchini and tomato tian with alternating vegetable layers, Niçoise olives, basil and breadcrumbs. A colourful Provençal-style side dish.
Preheat oven to 450°F. Trim the ends off the zucchini and cut them into very thin rounds. For , you may use a mandolin.
Core the tomatoes but do not them. Cut the tomatoes in rounds the same thickness as the zucchini.
Place a 2-inch ring on a baking sheet. Inside the ring molds, arrange overlapping slices, alternating the green zucchini and tomato into a fan shape. and drizzle with olive oil.
Add 3 to 5 olives per tian, basil and sprinkle with breadcrumbs. Lift off the rings and bake the vegetables in the oven for 10 minutes. Garnish the middle with a fresh basil leaf.
This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.
Good knife work isn't about speed, it's about consistency — even cuts cook evenly, and that's where flavor and presentation both come from. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
