Best 3 Zucchini Tomato Tian With Olives Recipes

Zucchini tomato tian with olives is a classic Provencal dish that is perfect for summer. This colorful and flavorful dish is made with layers of thinly sliced zucchini, tomatoes, and onions, topped with a mixture of herbs, olives, and breadcrumbs. It can be served warm or at room temperature and makes a great main course or side dish. If you're looking for a delicious and easy recipe to enjoy this summer, zucchini tomato tian with olives is the perfect choice.

Here are our top 3 tried and tested recipes!

ZUCCHINI-TOMATO TIAN WITH OLIVES

Zucchini-Tomato Tian With Olives image

Provided by Marialisa Calta

Categories side dish

Time 50m

Yield Four servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1 1/2 teaspoons chopped rosemary or 1/2 teaspoon dried
2 sage leaves, thinly sliced, or pinch dried
1 teaspoon chopped thyme leaves or 2 pinches dried
Salt and freshly ground pepper
1 1/4 pounds zucchini, sliced into 1/4-inch rounds
6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds
4 Kalamata olives, pitted and quartered
Lemon wedges or red wine vinegar (optional)

Steps:

In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
Remove onions to a gratin dish, spreading them evenly over bottom.
Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 563 milligrams, Sugar 6 grams

ZUCCHINI & POTATO TIAN RECIPE - (4.6/5)

Zucchini & Potato Tian Recipe - (4.6/5) image

Provided by mangia_g2

Number Of Ingredients 9

Ingredients

Olive Oil
2 Large Onions, cut in half and sliced
2 Garlic cloves, mince
3/4 LB Zucchini (may combine with yellow squash)
1 LB Potatoes
1 LB tomatoes (opt)
1 TB fresh Thyme
Salt & Pepper to taste
2 OZ Gruyere cheese, shredded

Steps:

Preheat oven to 375 F. Slice the onion and sauté with olive oil for 5 or 6 minutes. Do not overcook. Add garlic and cook for another minute. Spread mixture on the bottom of a 9x13 baking dish which you have brushed with olive oil. Slice vegetables into rounds approx. 1/4 inch thick. Place the vegetables (except the zucchini) in a single layer in the dish in an alternating pattern. Sprinkle with salt, pepper and thyme. Cover with foil and bake for 30-40 minutes. Remove foil and thyme sprigs if you used fresh herbs. Add zucchini, and sprinkle with cheese. Continue baking for an additional 15-20 minutes until cheese is golden brown.

SQUASH, EGGPLANT AND TOMATO TIAN

Squash, Eggplant and Tomato Tian image

If you're looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. "It is delicious and so pretty with all of the colors of the rainbow,'' says Ms. Liberatore.

Provided by Tara Parker-Pope

Categories main course

Time 1h5m

Number Of Ingredients 11

Ingredients

6 cloves garlic
1/3 cup olive oil
2 yellow squash, cut in ½-inch slices
1 eggplant, cut in ½-inch slices
2 zucchini, cut in ½-inch slices
2 tomatoes, cut in ½-inch slices
1 yellow onion, sliced
Kosher salt
Freshly ground black pepper
1/2 teaspoon red chile flakes
2 sprigs fresh thyme, leaves picked

Steps:

Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 7 grams

Tips:

Choose firm, ripe zucchini and tomatoes. This will ensure that they hold their shape during cooking and provide the best flavor.
Slice the zucchini and tomatoes thinly. This will help them cook evenly.
Don't overcrowd the pan when frying the zucchini. This will prevent them from sticking together and becoming soggy.
Use a good quality olive oil. This will add flavor and richness to the dish.
Season the tian with salt, pepper, and herbs before baking. This will help to enhance the flavors of the vegetables.
Serve the tian hot or at room temperature. It can be enjoyed as a main course or a side dish.

Conclusion:

Zucchini tomato tian with olives is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up fresh summer vegetables. The tian can be made ahead of time and reheated, making it a convenient option for busy weeknights. So next time you're looking for a healthy and flavorful meal, give this recipe a try.