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Photo by: Joseph De Leo
Thin slices of yellow squash, zucchini, and tomatoes are baked together in small pans or ramekins until juicy and fragrant. With their overlapping yellow and green layers, these pretty vegetable side dishes look like little flowers when you unmold them. The combination of thyme and zucchini is a good one, with light, fresh vegetable and herbal flavors. This is easy to double or triple.
Preheat the oven to 350°F. Drizzle a few drops of oil in each of four 4- to 6-ounce ramekins.
Arrange 4 or 5 slightly overlapping slices of yellow squash over the bottom of each mold. Cover with a layer of zucchini and sprinkle with a little oil, salt, pepper, and half the herbs. Add another layer of squash, seasonings, and herbs. Top with a final layer of tomatoes and sprinkle with oil, salt, and pepper. Be sure to season the squash and the final tomato layer well.
Place the molds on a baking sheet and bake until bubbly, 25 to 30 minutes. To serve, invert each tian onto a spatula, let the juices drain off, and then invert again from the spatula onto a serving dish.
For the fresh herbs, substitute all savory, all thyme, or 1 teaspoon herbes de provence.
For olive oil, substitute Rosemary Oil.
A tian is a shallow ramekin. Disposable 4½-inch aluminum pie tins are a good substitute.
If you have really flavorful zucchini and squash, you may omit the herbs altogether.
Prepare the tians and refrigerate up to 2 days; reheat in the molds in a 350°F oven until hot.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving and 1 tablespoon of olive oil to drizzle on the vegetables.