This recipe is near and dear to my heart. It’s both gorgeous and delicious. It’s simple but hearty. It’s almost too easy to eat. In fact, I often double it by making two levels of ingredients in the casserole pan and extending the cook time an additional 15-20 minutes.
Download Roasted Zucchini and Squash Tian Casserole by Anna Vocino here.
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Roasted Zucchini and Squash Tian
Ingredients
- 1 tablespoon olive oil, plus more for drizzling
- 2 leeks, white and palest green parts only, chopped
- 5-7 basil leaves, chopped
- Salt and pepper
- 2 zucchini, sliced into disks
- 2 yellow squash, sliced into disks
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 425°.
- Heat the olive oil in a sauté pan on medium high heat. Sauté leeks and basil until soft, being careful not to burn, about 3-4 minutes. Season with salt and pepper. Remove from heat and pour into a 9”x12” baking dish, spreading evenly. Place zucchini and squash disks into baking dish in a scalloped pattern, overlapping and alternating colors per row. Season with salt and pepper, drizzle with olive oil, and sprinkle with thyme leaves. Bake for 25-30 minutes, or until zucchini and squash look softened and shrunk and have browned on the edges.
Notes
Based on a classic French dish, this casserole is deceptively simple, yet overwhelming in flavor. I recommend doubling the recipe, or even stacking two layers of zucchini and squash, making sure to season each layer with salt, pepper, and thyme leaves.
Tried this recipe?Let us know how it was!
XOXO
Anna
This dish was defiantly filling but it wasn’t what I expected it to be. I find it harder to eat more veggies than anything else.
The more I eat the hungrier I usually get.
Any segestions on how I can get more creative with one’s I have more trouble with like broccoli and peppers?