Rustic Zucchini and Summer Squash Tian
Baked squash with Middle Eastern Spices served over rice for a simple vegetarian meal, or as a delicious side dish.
Ingredients
- 2 large onions sliced
- 2 tbsp olive oil
- 10 garlic cloves, roughly chopped
- 1 can 14.5 ounce diced tomatoes or 4 large tomatoes, diced
- 1 small lemon zest + 1 tbsp freshly squeezed juice
- 2 1/2 tsp cumin powder or 2 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp kosher salt plus more for sprinkling
- cracked pepper
- 1 lb zucchini, sliced into 1/4 inch disks
- 1 lb summer squash, sliced into 1/4 inch disks
- 1/4 cup chopped Italian parsley
Instructions
- In a large ovenproof skillet, heat olive oil over medium heat. Add onions and saute for 10 minutes, stirring occasionally until golden brown and fragrant. Turn heat to medium-low. Add garlic, stirring more frequently until it becomes golden brown. About 2 minutes.
- Add diced tomatoes, lemon zest and lemon juice, salt, pepper and spices. Simmer until tomatoes cook down somewhat, about 5 minutes. This will seem like a fairly “dry” tomato sauce, but the zucchini will release its liquid while baking.
- Remove 2/3 of the tomato sauce and place in a separate bowl. Spread the remaining tomato sauce evenly on the bottom of the pan. Place one single layer of zucchini and summer squash in skillet slightly overlapping each disk.
- Sprinkle with a generous pinch of kosher salt and pepper.
- Spread remaining sauce over the zucchini and summer squash, as evenly as possible.
- Add the second and final layer of slightly overlapping zucchini and summer squash. Sprinkle with salt, pepper, and the rest of the tomato sauce.
- Cover with foil. Place in 350 degree oven for 40 minutes. Uncover and give a good shake, and bake uncovered for an additional 15 minutes. Let stand 10 minutes before serving. Sprinkle with parsley and a give a good drizzle of olive oil.
Notes
Make ahead...reheats well.
Recipe from Feasting At Home
https://www.feastingathome.com/rustic-zucchini-tian/