Best 3 Roger Vergés Zucchini And Tomato Casserole Tian De Courgettes Et Tomates Recipes

Roger Vergé's zucchini and tomato casserole tian de courgettes et tomates is a traditional French Provençal dish that is a beautiful and flavorful way to enjoy the flavors of the summer harvest. This classic dish features alternating layers of thinly sliced zucchini, tomatoes, and herbs, topped with a crispy breadcrumb crust. The combination of fresh vegetables, aromatic herbs, and the savory breadcrumb topping makes this dish a perfect choice for a light and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

COURGETTE & TOMATO TIANS

Courgette & tomato tians image

Slice your vegetables on the diagonal then roast with garlic, rosemary and thyme in perfectly presented neat rows

Provided by Mary Cadogan

Categories Dinner, Side dish

Time 35m

Number Of Ingredients 5

Ingredients

5 tbsp olive oil , plus extra for the baking sheet
4 courgettes , sliced diagonally
6-8 plum tomatoes , sliced lengthways
2 garlic cloves , thinly sliced
few thyme and rosemary sprigs, leaves picked and chopped

Steps:

Heat oven to 190C/170C fan/gas 5. Drizzle a large baking sheet with a little olive oil. Arrange a row of alternate courgette and tomato slices over the sheet with a garlic slice in between each. Repeat to make 8 rows. Scatter with the herbs, season and drizzle with the oil.
Bake for 20-25 mins until the vegetables are tender. Remove from the sheet with a palette knife and set a row on each plate.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

TIAN DE COURGETTES ET DE TOMATES

Tian De Courgettes Et De Tomates image

French Provencal summer squash and tomato gratin. Originally, a tian meant a conical clay cooking vessel used in the southern Provence region of France. These days, tian more often describes a vegetable casserole. This version makes good use of late summer's abundance of zucchini and tomatoes. It couldn't be simpler to make and is marvelously nourishing.--from whats4eats.com. For ZWT 8.

Provided by AlainaF

Categories European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons olive oil
3 onions, thinly sliced
2 lbs zucchini, thinly sliced (or other summer squash)
2 lbs tomatoes, thinly sliced
2 teaspoons thyme
salt and pepper

Steps:

Preheat oven to 350°F Heat 3 tablespoons of the olive oil in a saute pan over medium flame. Add the onions and a little salt and pepper and saute, stirring occasionally, until the onions are wilted and cooked through, 5 to 6 minutes.
Spread the onions over the bottom of a baking dish. Starting at one end of the dish, lay alternating rows of zucchini and tomatoes over the onions, overlapping the previous rows like the scales of a fish. Sprinkle the vegetables with the thyme, salt and pepper.
Drizzle the top of the vegetables with the remaining 3 tablespoons of olive oil and bake uncovered for 45 minutes to an hour. Serve warm or at room temperature.

Nutrition Facts : Calories 291.8, Fat 21.5, SaturatedFat 3.1, Sodium 33.3, Carbohydrate 23.7, Fiber 6.4, Sugar 15.2, Protein 5.7

TIAN DE COURGETTE (PROVENCAL ZUCCHINI GRATIN)

Tian de Courgette (Provencal Zucchini Gratin) image

Provided by Florence Fabricant

Categories dinner, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds zucchini, chopped
Salt
3 tablespoons rice
4 tablespoons olive oil
1 large onion, coarsely chopped
2 eggs, lightly beaten
1 clove garlic, chopped
1/2 cup whole milk or half and half
1/2 cup grated Parmesan or Gru yere Cheese
Freshly ground black pepper

Steps:

Place the zucchini in a bowl, sprinkle with about a teaspoon of salt and set aside.
Meanwhile, bring two cups of water to the boil in a sauce pan, add the rice and cook until rice is tender, about 17 minutes. Drain the rice.
Drain and rinse the zucchini. Spread it on paper towel and pat it to dry. Heat oil in a heavy skillet. Add onion and saute over a medium heat until the onion is translucent. Add zucchini and saute another two minutes. Remove from heat.
Mix eggs, cooked rice, garlic and milk together in a bowl. Stir in the onion and zucchini. Add cheese and season to taste with salt and pepper.
Preheat oven to 375 degrees. Oil a four-cup shallow baking dish. Spoon in the zucchini mixture. Place in oven and bake 30 to 40 minutes, until lightly browned on top.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose fresh, firm zucchini and tomatoes for the best flavor and texture. Smaller zucchinis tender flesh, milder flavor and fewer seeds. Select ripe tomatoes with deep red color and no blemishes.
Slice the zucchini and tomatoes evenly so they cook evenly. If the slices are too thick, they will take longer to cook and may not cook through.
Use a good quality olive oil. This will help to enhance the flavor of the vegetables.
Season the vegetables generously with salt and pepper. This will help to draw out their natural flavors.
Top the casserole with a mixture of breadcrumbs and grated Parmesan cheese. This will create a crispy, golden crust.
Bake the casserole in a preheated oven until the vegetables are tender and the cheese is melted and bubbly. This will typically take about 30 minutes.
Let the casserole cool slightly before serving. This will help the flavors to meld together.

Conclusion:

Roger Vergé's Zucchini and Tomato Casserole (Tian de Courgettes et Tomates) is a delicious and elegant dish that is perfect for a summer meal. The combination of fresh zucchini, tomatoes, and herbs is simple yet flavorful, and the crispy breadcrumb topping adds a nice textural contrast. This casserole is also very easy to make, and it can be prepared ahead of time, making it a great option for busy weeknights.