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Courgette (Zucchini) and Tomato "Tian"


  • extra virgin olive oil
  • chopped onions
  • peppers (green and yellow)
  • aubergines (eggplant)
  • clove of garlic
  • 1 lb tomatoes
  • 2 lb courgettes (zucchini)
  • salt and pepper
  • thyme
  • parmesan cheese
  • dried breadcrumbs

Temperature: 350 ° F


Recipe for 8 servings Cut the unpeeled aubergines (eggplant) into fine slices. Using a skillet, saute the onions, seeded peppers, sliced aubergines and crushed garlic in olive oil. Season and cook until tender. Meanwhile peel the courgettes (zucchini) leaving a strip of peel every second strip ; the flesh of the vegetable holds together better this way and it keeps in the flavour. Slice the tomatoes. Preheat oven at 180°C / 350°F (gas mark 6). Remove skillet from heat, pour the cooked contents into the large Emile Henry flan dish. Place the courgettes (zucchini) and tomatoes on top in alternating rows. Sprinkle with thyme; add salt and pepper to taste and drizzle with olive oil. Bake for 45 minutes. In the last fifteen minutes, sprinkle with parmesan cheese and dried breadcrumbs for a lovely golden crust.

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