Description
This Zucchini Tian is a naturally healthy, comforting baked dish featuring thinly sliced zucchini layered with a savory mixture of onions, garlic, parmesan cheese, and rice. Lightly enriched with milk and warm zucchini juices, this flavorful casserole combines Mediterranean influences with wholesome ingredients to create a satisfying vegetable gratin suitable for a nutritious family meal.
Ingredients
Scale
Zucchini Tian
- 1 kg (2 lb) zucchini, thinly sliced
- 1 brown onion, finely diced (about 1 cup)
- 2 garlic cloves, minced
- 3 tbsp olive oil, divided
- 2 1/2 cups warm liquid (a combination of zucchini juices plus milk, heated)
- 2/3 cups parmesan cheese, grated
- 1/2 cup medium grain white rice, uncooked
- 2 tbsp all-purpose flour
- 2 tsp salt
- Black pepper, to taste
Instructions
- Prepare the zucchini: Rinse and thinly slice the zucchini. Place the slices in a colander, sprinkle with 1 teaspoon of salt, and let sit for about 15 minutes. This draws out excess moisture from the zucchini. Then, gently squeeze the zucchini slices to remove additional liquid and set aside the juices collected for use in the recipe.
- Sauté onion and garlic: In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced brown onion and minced garlic, cooking until softened and translucent, about 5 minutes. Remove from heat.
- Prepare the liquid base: Combine the reserved zucchini juices with warmed milk in a small saucepan. Heat gently until warm but not boiling. This mixture will be used to cook the rice and provide moisture for the dish.
- Assemble the zucchini mixture: In a large mixing bowl, whisk together the flour, salt, and black pepper. Add the grated parmesan cheese, the uncooked rice, sautéed onion and garlic, and 2 tablespoons of olive oil. Slowly add the warm zucchini juice and milk mixture to the dry ingredients, stirring until well combined.
- Layer the tian: Preheat your oven to 180°C (356°F). In a lightly oiled baking dish, arrange a layer of zucchini slices, then spread a portion of the rice and cheese mixture evenly over the zucchini. Repeat layering until all ingredients are used, finishing with a layer of zucchini on top. Drizzle a little olive oil over the top for a golden finish.
- Bake the Zucchini Tian: Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the top is golden brown and the rice is fully cooked and tender. Allow to rest for a few minutes before serving to let the flavors meld together.
Notes
- Use medium grain rice to ensure proper texture as it absorbs moisture well during baking.
- Make sure to gently squeeze the zucchini to remove excess liquid to prevent a soggy tian.
- Parmesan cheese adds a rich umami flavor, but you can substitute with Pecorino Romano if preferred.
- The warm liquid mix of zucchini juices and milk is essential to cook the rice evenly during baking.
- This dish pairs beautifully with a fresh green salad and crusty bread.
