Zucchini Tomato Tian

By michaelmeiner

Ingredients

• 2 Tablespoons olive oil
• 2 large onions
• 4 cloves garlic -- minced
• 2 large zucchini -- ends trimmed
• 2 large yellow squash -- ends trimmed
• 6 plum tomatoes
• Salt and pepper
• 3 slices rye or multigrain bread
• 2 Tablespoons olive oil
• Salt and pepper

Details

Servings 1

Preparation

Step 1

Preheat oven to 375. Spray a 3 quart oval or oblong casserole with cooking spray.

Heat oil in large skillet on medium heat. Add the onions and garlic, and saute for 8 to 10 minutes until golden.

Slice the zucchini and tomatoes on the diagonal, about 1/2 inch thick. Alternate slices of green zucchini, yellow squash, and tomatoes in the baking dish, forming concentric circles or rows. Season with salt and pepper. Top with sauteed onions and garlic, spreading evenly. Cover with foil. (The vegetables can be prepared in advance up to this point and refrigerated overnight.)

Tear the bread into chunks and process in the food processor until crumbs form. Add oil to the crumbs and season with salt and pepper. Process for a few seconds longer to combine.

Bake the covered casserole for 20 minutes. Remove foil and sprinkle with bread crumbs. Bake, uncovered, for another 20 to 25 minutes until golden and crispy.