Zucchini and Tomato Tian
This Zucchini and Tomato Tian is a beautifully presented French side dish, featuring alternating layers of zucchini and tomatoes baked to perfection. It's topped with Niçoise olives, basil, and breadcrumbs for added flavor and texture. Perfect for a light, healthy meal.
Servings: 4
Calories: 150kcal
Ingredients
RECIPE
- 1 medium green zucchini
- 4 small Roma or plum tomatoes, about the same diameter as the zucchini
- Salt and white pepper, to taste
- Olive oil, to drizzle
GARNISH
- 20 Niçoise black olives pitted
- 8 large basil leaves, cut into chiffonade
- 1 tablespoon breadcrumbs
Instructions
- Preheat oven to 450°F. Trim the ends off the zucchini and cut them into very thin rounds. For consistency, you may use a mandolin.
- Core the tomatoes but do not peel 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. Season and drizzle with olive oil.
- Add 3 to 5 olives per tian, basil chiffonade 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.