ROGER VERGé'S ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES ET TOMATES)
Craig Claiborne brought this recipe to The Times in a 1981 article about the late Roger Vergé, a founding father of nouvelle cuisine. This is an adaptation of Mr. Vergé's dish. It requires a little time, but it's a perfect way to celebrate summer's bounty.
Provided by Craig Claiborne
Categories dinner, main course, side dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If the peppers are to be used, preheat the broiler. Place the peppers under the broiler and roast until they are burnt on one side. Turn and roast on the other side. Continue turning until roasted all over, top and bottom. Put in a plastic bag to cool. Peel. Discard the stems and seeds. Cut the peppers into thin strips. There should be about three-quarters of a cup.
- Trim off the ends of the zucchini. Using a swivel-bladed vegetable cutter, trim off the sides of each zucchini, leaving intervals of green to make a pattern. Cut the zucchini on the bias into quarter-inch slices. There should be about seven cups.
- Remove the cores from the tomatoes. Cut each tomato slice about one-third inch thick.
- Peel the onion and cut it in half crosswise. Cut each half into very thin slices. There should be about two cups. Put the onion in a heavy saucepan.
- Add one-third cup of oil and the water to the onion. Bring to the boil and cook over relatively high heat about 10 or 12 minutes. When ready, the onion will be nicely glazed and lightly browned. Do not burn.
- Preheat oven to 350 degrees.
- Spoon the onion over the bottom of an oval or rectangular baking dish (a dish that measures about 13 1/2 by 8 by 2 inches is ideal). Sprinkle the garlic and pepper strips over the onion.
- Arrange a layer of tomatoes, letting them lean at an angle against the sides of the baking dish. Arrange a layer of zucchini against the tomatoes. Continue making layers until all the tomatoes and zucchini are used. Sprinkle with salt and pepper to taste and the thyme. Dribble the remaining one-quarter cup of oil over all.
- Place in the oven and bake 30 minutes. Increase the oven heat to 475 degrees and continue baking about 45 minutes. At this point the top of the vegetables will be quite dark. Press the vegetables down with a flat pancake turner. Return to the oven and continue baking 15 minutes. Serve hot or cold.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 936 milligrams, Sugar 9 grams
ZUCCHINI AND TOMATO CASSEROLE
Make and share this Zucchini and Tomato Casserole recipe from Food.com.
Provided by fame26
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Combine first 5 ingredients in a bowl.
- Mix thoroughly and set aside.
- Heat oil in a heavy nonstick skillet over medium heat.
- Sauté onion 5 minutes, or until softened.
- Stir in tomatoes and basil and sauté 5 minutes.
- Add zucchini and sauté 5 minutes, or until zucchini is tender.
- Stir vegetables into egg mixture.
- Pour into a buttered shallow baking dish and bake 15 minutes or until casserole is set.
- Do not overcook.
- Cut into wedges.
Nutrition Facts : Calories 343.6, Fat 22.5, SaturatedFat 5.8, Cholesterol 429.3, Sodium 671.2, Carbohydrate 19.1, Fiber 3, Sugar 12.5, Protein 18.2
TIAN DE COURGETTES ET DE TOMATES
French Provencal summer squash and tomato gratin. Originally, a tian meant a conical clay cooking vessel used in the southern Provence region of France. These days, tian more often describes a vegetable casserole. This version makes good use of late summer's abundance of zucchini and tomatoes. It couldn't be simpler to make and is marvelously nourishing.--from whats4eats.com. For ZWT 8.
Provided by AlainaF
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Heat 3 tablespoons of the olive oil in a saute pan over medium flame. Add the onions and a little salt and pepper and saute, stirring occasionally, until the onions are wilted and cooked through, 5 to 6 minutes.
- Spread the onions over the bottom of a baking dish. Starting at one end of the dish, lay alternating rows of zucchini and tomatoes over the onions, overlapping the previous rows like the scales of a fish. Sprinkle the vegetables with the thyme, salt and pepper.
- Drizzle the top of the vegetables with the remaining 3 tablespoons of olive oil and bake uncovered for 45 minutes to an hour. Serve warm or at room temperature.
Nutrition Facts : Calories 291.8, Fat 21.5, SaturatedFat 3.1, Sodium 33.3, Carbohydrate 23.7, Fiber 6.4, Sugar 15.2, Protein 5.7
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
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