Zucchini and Yellow Squash Tian

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“I saw Emeril do this on TV and it looked so pretty, then we tried it and it tasted as good as it looks. Wonderful taste, easy dish, great with a plain meat like grilled steak or chicken.”
1hr 25mins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the onions, thyme, salt, crushed red pepper, and ground black pepper, and sauté until the onions are softened and caramelized, about 15 minutes In a small bowl combine the extra virgin olive oil, basil, and garlic, and steep 15 minutes.
  4. In a large ziploc baggie, toss a few of the zucchini and squash at a time with the flour to lightly coat.
  5. Rub 1 tablespoon of the basil oil on the bottom of a baking dish.
  6. Spread the onions in a layer on the bottom of the baking dish.
  7. Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly.
  8. Lay a thin row of red peppers next to the zucchini, then a row of squash.
  9. Repeat with the remaining ingredients.
  10. Evenly drizzle the remaining basil oil over the vegetables.
  11. Top with an even coating of breadcrumbs, then cheese.
  12. Bake until light golden brown on top, about 40 minutes.

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