Hailing from Provence and named for the region’s popular terra-cotta dishes, tian is a combination of summer vegetables perfumed with olive oil and thyme and crusted with Gruyère cheese.
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Easy to make an extra one at the same time, to share with a friend. Love these tians. I’ve tried making them with other veggies, too, like eggplant and chunks of bell peppers, but I think they work better with just yellow squash, zucchini and tomatoes.
This recipe is fantastic. I added a half cup of bread crumbs on top of the onions, just enough to lightly cover. It soaks up the juices from the tomato, zucchini, and squash as they cook.
Watching from Phillipines 🇵🇭🇵🇭🇵🇭
Our garden grows all
Five veg. ingredients and thyme ! I’ve watched this several times over the afternoon as a Kitchen friend 🙂 slowing down the video to hear the instructions well worked for me.
Super stoked on her style and using up our produce
I love to watch Julia. She is amazing with her descriptions. Making this Tian this week because I love everything she cooks.
Making this now!
I am looking forward to making this.
One tablespoon olive oil
Layer of Carmelized onions
Shingle 4 rows of alternating veggies
Tablespoon olive oil on top
Teaspoon fresh thyme, s&p
375 degrees one hour or extra 15.
Add cheese after 30 mins
I can't wait to try this recipe that looks so good thank you
I made this today and it’s amazing! The only thing I will do differently is salt the veggies a bit before dishing them so they’re a bit more seasoned
Making this now. It sounds like she says 1 hr 50 minutes but on the website it says 50 to 60 minutes total
you jumped through the first cooking time to then eating without showing when to put cheese on it and then cook longer? Looks delicious so i’m going to try it out.
Delicious!! Thank you very much.
Looks great. I also don't like yellow squash but I am going to try this.
This was our favorite casserole when my husband was alive. I made it almost once a week. I served it over pasta for a “Pasta Primavera”
Thank u fr making it easy!
Since you work for a test kitchen, have you guys ever tested olive oil with Carbon-60(C60) vs regular olive oil. C60 is also found in grill marks as well as Charcoal air filters. My favorite Olive Oil was from Monaco and I added 1 gram of C60 to the oil. I think the C60 might absorb some flavors in the oil – as well. as providing amazing health benefits…
I made this in high school for French class and haven't found the recipe in 20 years! I'm so excited to try this!!
Egg cell ent!!❤😂
The way she said the cook time “about an hour 50 minutes or so” made it sound like it had a 110 minute cook time! I’m glad I went with my gut and did not cook it that long 😅
I love this recipe ❤
I can't eat nightshade vegetables. Any suggestions for tomato substitute?
Just watched a French chef doing a version of this recipe, he didn’t use cheese he used olive oil instead. Both recipes look delicious.
Excellent😊
Wow …that would be great with any fish, meat or poultry!! And/or some kind of interesting potatoes or plain white rice. Or, even alongside cheesy noodles, like fettuccine alfredo, etc.
I cant wait ro make this !!! It is ao pretty 😊
Yum
i use feta myself ,tastes great too
WOW! I didn’t recognize her. Voice familiar but that’s it.
Giving it a try! So far so good!
Looks delicious!!
Made this on Friday. No family member was excited when I said, "zucchinis and summer squash for dinner." But everyone had seconds. With the caramelized onion base, one of my teens said it was like, "French Onion Soup. for when it's too hot for French Onion Soup."
I used to love ATK but since they've limited access to their "free" recipes my adoration has dropped to zero. I've purchased so much from them (books, products) in the past… Not like I haven't supported them! No more thumbs up from me.
I'll certainly make this dish, plus my favorite veggies.
❤ stir fry, however, I can't have MSG,high sodium due to migrains.
Question: What can I use as a substitute for
Soy sauce and teriyaki??
Thank you.
Made this tonight, paired it with a glazed flank steak. The veggies were a little mushy, so next time I want to cut back on the cook time, but the flavors were absolutely fantastic! This absolutely goes on the list of summer zucchini recipes in this house. Thanks for this one!
I can picture this dish being quite watery, so I would slice potatoes thinly and put them on the bottom, before the onion. That way the veggies' water will cook the potatoes and get absorbed by them.
Thanks for this delicious recipe. I love all the vegetables in this dish.
I just made this tonight, it’s a dish my mom made for years, like back in the 60’s for summer cook outs, it’s easy and delicious!
Excellent !!!!
This looks amazing! If I wanted to make one to freeze for later use, do I freeze it prior to baking (without cheese) or after?
WHAT ABOUT PORTION SIZE AND HOW MANY CALORIES ARE IN EACH PORTION?