Summer Squash Tian

Name: Summer Squash Tian
Prep time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 yellow squash, cut into 1/4-inch rounds; 2 zucchini, cut into 1/4-inch rounds; 2 tbsp. olive oil; 2 tbsp. basil, chopped; 2 tbsp. lemon juice; 1 tbsp. lemon zest; 1/3 c. grated Parmesan cheese; 1/2 tsp. kosher salt; 2 tbsp. pine nuts, toasted and chopped

By Cheryl SlocumPublished: Aug 1, 2004

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Ann Stratton

Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

Cal/Serv:

Tians — baked veggie dishes similar to casseroles — yield lots of slow-cooked flavor. This summer squash version is grilled and then baked, for an abundance of flavor. Serve it with a pork chop or any other main.

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Ingredients

2 yellow squash, cut into 1/4-inch rounds
2 zucchini, cut into 1/4-inch rounds
2 Tbsp. olive oil
2 Tbsp. basil, chopped
2 Tbsp. lemon juice
1 Tbsp. lemon zest
1/3 cup grated Parmesan cheese
1/2 tsp. kosher salt
2 Tbsp. pine nuts, toasted and chopped

Directions

1. Step 1Preheat oven to 350°F. Preheat grill to medium high. Toss the squash and zucchini with the olive oil and grill the rounds until golden brown, about 3 minutes per side.
2. Step 2Remove zucchini and squash rounds from grill and cool on a wire rack. Toss the zucchini and squash together with the basil, lemon juice, lemon zest, cheese, and salt.
3. Step 3Transfer to a 1 1/2-quart casserole and bake until the squash and zucchini mixture is heated through, about 15 to 20 minutes. Sprinkle the pine nuts over casserole and serve warm.