I am sitting here trying to eat and write at the same time. I know it may sound like bad manners but I want to share this most amazing food with you. My neighbor gave me some “baby patio grown zucchini”. Sara suggested that I make a Gluten Free Zucchini Bread with it but I didn’t think that would do for such a special gift. I wanted something … that would bring out the flavor of the young zucchini so ripe and ready to nourish.
So I decided on a Gluten Free Summer Vegetable Tian with Zucchini.
Tian is a shallow earthenware casserole as well as the food it contains. The Tian originated in Provence and is traditionally made with a variety of vegetables, herbs and cheeses that are layered and then baked. I adjusted a few things from this recipe from Williams-Sonoma
and used my All-Clad Oval Bakers.
Gluten Free Summer Vegetable Tian with Zucchini
1 cup Gluten Free bread crumbs (from homemade GF bread)
3/4 cup of Olive Oil, plus a little more for the pans
1/2 cup of purple onion
1 yellow bell pepper
2 large garlic cloves (or more if you like)
Fluer de Sel sea salt & freshly ground black pepper to taste
2 baby zucchini (the stars of the meal!)
1 tsp. fresh rosemary & 1 tsp of thyme
1 cup of grape cut tomatoes
Preheat the oven to 350 degrees. Lightly coat the pans with olive oil.
In a fry pan over medium heat, warm 5 tbs of olive oil. Add the onion and saute until translucent. Add the bell pepper, garlic and season with salt and pepper. Cook until soft and transfer into the 2 baking pans. Add in the zucchini, tomatoes, rosemary, thyme on top and add the rest of the olive oil. Mix the cheese and the Gluten Free bread crumbs together in a separate dish and then add on top of the vegetables. Bake for 15 minutes and then turn the broiler on and watch it turn golden brown! (Let it stand a few minutes to cool before serving.)
I forgot how much I loved zucchini. Something so simple and naturally gluten free!
Try it tonight or for your next dinner party.
It will be your favorite too.
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