Zucchini and Yellow Squash Tian

Name: Zucchini and Yellow Squash Tian
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 lbs zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices; 1 1/2 lbs yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices; 2 tablespoons olive oil; 1 1/2 lbs yellow onions, halved and thinly sliced; 2 teaspoons chopped fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon ground black pepper; 1/2 cup extra virgin olive oil; 2 tablespoons chopped fresh basil; 1 teaspoon minced garlic; 2 teaspoons all-purpose flour; 1 roasted red pepper, peeled, stems and seeds removed, cut into 1/8-inch strips; 1/4 cup breadcrumbs; 1/4 cup grated parmesan cheese; 2 tablespoons grated parmesan cheese

Submitted by Mysterygirl

"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."

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Ready In:: 1hr 25mins
Ingredients:: 16
Serves:: 8-10

ingredients

1 ¹⁄₂ lbs zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices
1 ¹⁄₂ lbs yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices
2 tablespoons olive oil
1 ¹⁄₂ lbs yellow onions, halved and thinly sliced
2 teaspoons chopped fresh thyme
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₄ teaspoon ground black pepper
¹⁄₂ cup extra virgin olive oil
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
2 teaspoons all-purpose flour
1 roasted red pepper, peeled, stems and seeds removed, cut into 1/8-inch strips
¹⁄₄ cup breadcrumbs
¹⁄₄ cup grated parmesan cheese
2 tablespoons grated parmesan cheese

directions

Preheat the oven to 350°F.
In a large skillet, heat the olive oil over medium-high heat.
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.
In a large ziploc baggie, toss a few of the zucchini and squash at a time with the flour to lightly coat.
Rub 1 tablespoon of the basil oil on the bottom of a baking dish.
Spread the onions in a layer on the bottom of the baking dish.
Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly.
Lay a thin row of red peppers next to the zucchini, then a row of squash.
Repeat with the remaining ingredients.
Evenly drizzle the remaining basil oil over the vegetables.
Top with an even coating of breadcrumbs, then cheese.
Bake until light golden brown on top, about 40 minutes.

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Reviews

I was looking for a good way to fix zucchini and this was a great way! Thanks!

Sharon123
This bakes up as elegant, pretty, and delicious as the chef who posted it. Thanks for sharing MG!

Richard-NYC
Really nice tasting dish. I must admit that your statement in the description about it being an "easy dish" isn't exactly accurate..... There are many steps and lots of prep work needed to pull it off. (I had no roasted red peppers, so I even had to take the time to do that!) But, it is a keeper- I'll place it in my "fancy-schmancy" file because it really is quite lovely. (I recomend sticking to the "grated" parmesan recommendation... I used shredded and it turned out a bit burned looking- still tasted great though!

hollyfrolly
An absolutely wonderful way to serve zucchini! I used an extra pepper as I like roasted peppers as well as using a little more flour to dust the zucchini as I found 2 tsp. was not enough for that quantity but otherwise made the recipe as written. My husband described this as "a taste sensation" and he's a veggie hater! Thanks for sharing this wonderful recipe!

Irmgard
I give this recipe 5 stars because it was was very tasty and made for a beautiful presentation. It was what I expected from an Emeril recipe. However, that also means it took entirely too long to make. I don't have the huge support staff he has to slice and dice and get my ingredients ready. That being said, I probably won't make this again. I did use the basic flavors of this recipe to make a lovely squash saute a few nights later: a little olive oil (not a lot like this recipe), chopped garlic and onion, red pepper, and squash sauteed until slighlty caramelized in a skillet on the stove. Took hardly any time and produced similar results. Husband even thought that it was better this way. Glad I tried this recipe though. It did make a fair number of servings and made for a fabulous potluck dish.

Kitchen Witch Steph

RECIPE SUBMITTED BY

Mysterygirl

it, MO

<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p> 8724616"

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