Zucchini & Tomato Tian with Thyme and Parmesan

 

A classic French Provençal dish of baked seasonal vegetables, this Zucchini and Tomato Tian with fresh thyme, captures all of the colourful flavours of summer. Simple and delicious, this dish is also low in calories. Traditionally, a summer vegetable tian can feature any variety of layered vegetables, herbs and cheeses from bright green and yellow zucchini and small potatoes to plump purple eggplant and plum tomatoes. Layered and baked, this recipe showcases summer's best — fresh zucchini, tomatoes and fresh thyme from our garden. Topped with a little grated Pecorino, this decorative gratin-style tian is one of my favourite summer recipes, and is as healthy and delicious as it looks.

Baked at 400°F for 40 minutes

Zucchini and Tomato Tian
Serves 2

3 tsp olive oil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 large zucchini, thinly sliced
2 plum tomatoes, thinly sliced
1/4 cup fresh Parmesan, Asiago, Feta or Gruyere, grated
1 tbsp fresh thyme, plus 4 sprigs for garnish 

Heat the oven to 400°F. Brush a small baking dish with 1 teaspoon of the oil. Arrange the sliced zucchini and tomato in an alternating pattern, in the dish and season with slat and fresh black or white pepper, with a sprinkle of fresh thyme. Drizzle the composed tian with a drizzle of olive oil, and sprinkle with the grated cheese. Scatter the fresh sprigs of thyme over the tian and bake until the vegetable are tender and the cheese has melted, about 40 minutes. Serve warm.