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Zucchini & Potato Tian


Sliced summer veggies baked with cheese

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Rate this recipe 4.5/5 (8 Votes)


  • Olive Oil
  • 2 Large Onions, cut in half and sliced
  • 2 Garlic cloves, mince
  • 3/4 LB Zucchini (may combine with yellow squash)
  • 1 LB Potatoes
  • 1 LB tomatoes (opt)
  • 1 TB fresh Thyme
  • Salt & Pepper to taste
  • 2 OZ Gruyere cheese, shredded


Adapted from


Step 1

Preheat oven to 375 F.
Slice the onion and sauté with olive oil for 5 or 6 minutes. Do not overcook. Add garlic and cook for another minute. Spread mixture on the bottom of a 9x13 baking dish which you have brushed with olive oil.

Slice vegetables into rounds approx. 1/4 inch thick.
Place the vegetables (except the zucchini) in a single layer in the dish in an alternating pattern. Sprinkle with salt, pepper and thyme.

Cover with foil and bake for 30-40 minutes. Remove foil and thyme sprigs if you used fresh herbs. Add zucchini, and sprinkle with cheese. Continue baking for an additional 15-20 minutes until cheese is golden brown.

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