Best Three Variety Squash Tian Recipes

PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO CASSEROLE) RECIPE

Provençal Tian (Eggplant, Zucchini, Squash, and Tomato Casserole) Recipe image

At the end of the movie Ratatouille, Remy the rat creates a beautiful reinterpretation of a classic ratatouille. Only problem: It's not a ratatouille at all. It's a tian, and they've been making it in Provence for generations. This version features thinly sliced zucchini, summer squash, and eggplant, along with a simple tomato sauce.

Provided by Daniel Gritzer

Categories Entree Appetizer Sides

Time 1h45m

Yield 4

Number Of Ingredients 10

Ingredients

About 1/2 cup extra-virgin olive oil, divided
3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
Kosher salt
3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
3/4 pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
3 medium cloves garlic, crushed
1/4 cup chopped yellow onion (from 1 small onion)
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 teaspoon chopped fresh oregano or marjoram leaves
Freshly ground black pepper

Steps:

In a medium saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add garlic and onion and cook, stirring, until softened, about 4 minutes. Add crushed tomatoes, bring to a simmer, and cook, stirring and adjusting heat to maintain simmer, for 15 minutes. Blend to a smooth purée with a hand blender or in a countertop blender, then add marjoram or oregano. Season with salt and pepper.
When ready to bake, preheat oven to 450°F (230°C). Bake until tian is fully heated through and lightly browned on top, about 15 minutes. Serve.

Nutrition Facts : Calories 344 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 4 g, Sodium 487 mg, Sugar 12 g, Fat 28 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g

THREE SISTERS SQUASH

Three Sisters Squash image

The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners. It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.

Provided by Tara Parker-Pope

Categories main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
3 acorn or carnival squash
1 cup red onion, diced
2 to 3 serrano chiles, minced
3 cups cooked black beans
2 cups corn kernels
2 cups broccoli florets, diced
1 1/2 cups cooked wild or brown rice (optional)
1/2 cup fresh parsley, minced
1 teaspoon paprika
Salt and pepper, to taste

Steps:

Heat oven to 400 degrees. Combine olive oil and 1/3 of the minced garlic in a small bowl; set aside.
Remove stem from squash and cut each in half from top to bottom. Scoop out seeds and reserve for another use. Brush inside of each squash with the garlic oil. Place squash flesh side up on a baking sheet and roast for about 35 minutes.
Meanwhile, prepare the filling: Heat olive oil in a skillet over medium-low heat. Add onion and chile and sauté for about 2 minutes. Add the remaining garlic, the beans, the corn, the broccoli and the rice, if using. Cook for 3 to 5 minutes, until corn is bright yellow and broccoli is bright green. Stir in parsley, paprika, salt and pepper and continue to cook for about a minute. Adjust seasonings if needed.
Remove squash from oven. Scoop corn and bean mixture into center of each squash. Serve right away.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 3 grams, Carbohydrate 61 grams, Fat 4 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 957 milligrams, Sugar 3 grams

SEASONAL VEGETABLE TIAN

Seasonal Vegetable Tian image

Layered seasonal vegetables are baked until they are meltingly tender.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h15m

Yield Makes one 9-inch tian

Number Of Ingredients 11

Ingredients

6 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups)
1 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon chopped fresh oregano
Grated Parmesan, for serving

Steps:

Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.
Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.
Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.