Provencal Tian

Melrose Tuesday share member, Susan McBrine, read a Boston Globe article, Wednesday July 8th, Food Section (G) titled Farmshare Solutions by Sheryl Julian. Susan’s key takeaway from the article was – Aim for Simplicity. The less you do to fresh produce, the better off you’ll be. It was such a great article with great advice, she wanted to share a snipit with our FDC community at large, including the recipe below. Susan states the recipe is not only easy to prepare, but can be simply adapted to whatever you have on hand.

Provencal TianPhoto by Rachel Khoo shared under Creative Commons License
Zucchini, yellow squash, and tomato casserole
Serves 4
Tian from the south of France is a baked layered casserole of zucchini, yellow squash and tomatoes, with herbs and cheese between the layers, and a crust of golden crumbs.  Some versions add eggplant, others golden potatoes.  Use whatever herbs you have, including oregano, marjoram, and basil.  A serrated knife is fine for slicing the tomatoes, but use a mandolin or other hand-held slicing machine to make thin  rounds of zucchini and yellow squash, or do it by hand with a chef’s knife.


Olive oil (for sprinkling)
2 medium zucchini, trimmed and thinly sliced
2 yellow squash, trimmed and thinly sliced
3 medium tomatoes, cored and thinly sliced
salt and pepper to taste
1/2 bunch fresh thyme, leaves chopped
6 ounces Gruyere or other melting cheese, grated
2 tablespoons butter
1/2 cup panko or other dry white unflavored breadcrumbs


1. Set the oven at 375 degrees.  Oil a deep 8-or 9-inch square baking pan
2. Put a layer of zucchini in the dish, then a layer of squash, followed by a layer of tomatoes.  Sprinkle with salt, pepper, thyme and cheese. Continue layering until all the vegetables and cheese is used, ending with cheese
3. Bake the casserole for 45 minutes
4. Meanwhile, in a skillet, melt the butter and cook the breadcrumbs, stirring constantly, for 5 minutes, or until they brown all over
5. Remove the casserole from the oven and sprinkle with breadcrumbs.  Return it to the oven and continue baking for 5 minutes or until the vegetables are tender when pierced with a skewer. (Total baking time is 50 minutes)