Friday, August 27, 2010
Zucchini and tomato tian with parmesan bread crumbs
As we were sitting down to eat this, my mom said, "Don't you want to take a picture?"
"No," I said, a little grumpily. "I just want to eat."
So...this is what it looks like before the breadcrumbs and the baking.
This recipe is from Fresh, Fast, & Green; the author says that the key to a really delicious tian is letting it bake a little longer than usual so that the juices have time to carmelize. I can attest to this being completely and utterly delicious; much to my dismay, there were zero leftovers.
Extra-virgin olive oil
1 T. finely chopped fresh mint (I used 1 t. dried)
1 T. fresh orange juice
1 t. balsamic vinegar
12 oz zucchini (about 2 small)
1 1/2 lb small ripe tomatoes (about 5)
2 medium onions
1/2 c. fresh coarse bread crumbs (I threw one slice of bread in the blender)
3/4 c. finely grated Parmigiano-Reggiano
1 T. chopped fresh parsley
Preheat the oven to 375. Grease a shallow 2-quart gratin dish with olive oil.
Whisk together the mint, orange juice, balsamic vinegar, 1 T. oilive oil, and 1/4 t. salt. Slice the zucchini thinly (1/8 and 1/4 inch) and slightly on the diagonal. Add to the bowl and toss well. Core and slice the tomatoes crosswise a little thicker than the zucchini; arrange them on a large plate, and sprinkle with 1/4 t. salt. Let both zucchini and tomatoes sit while the onions are cooking, or at least 15 minutes. Toss the zucchini in the marinade every so often.
Meanwhile, heat 2 T. olive oil in a skillet over medium heat. Add the onions and 1/4 t. salt and cook, stirring frequently, until the onions are translucent and turn golden brown, 10-12 minutes. Transfer to the gratin dish and spread in a single layer.
Combine the bread crumbs, 2 t. olive oil, 2 T. Parmigiano, parsley, and a pinch of salt.
Drain the juices from the zucchini and tomatoes. Arrange the vegetables in rows with the slices slightly overlapping each other. Sprinkle a bit of the Parmiagiano over the zucuchini as you go. Press gently to make sure the rows are level; sprinkle any leftover Parmigiano over the vegetables and drizzle the remaining 2 T. oilive oil over them. Sprinkle the bread crumbs on top, letting the vegetables peek out a bit.
Bake until well browned all over and the juices have reduced considerably, 60 to 70 minutes (the edges of the gratin will be very dark. Cool at least 15 minutes before serving.