This dish has been made for centuries in Provence and it gets its name from the shallow casserole, tian, in which it is traditionally cooked. In the days before home kitchens had ovens, the assembled dish was carried to the bakeries to make use of the heat remaining after the bread was baked.
Courgette and Tomato Bake Recipe
- 1 tbsp olive oil plus more for drizzling
- 1 large onion sliced, about 225 g / 8 oz
- 1 garlic clove finely chopped
- 1 lb tomatoes 450 g
- 1 lb zucchini 450 g
- 1 tsp herbes de Provence 5 ml, dried
- 2 tbsp ml/2 grated Parmesan cheese 30 ml
- Black pepper freshly ground
- Preheat the oven to 180°C/350°F/ Gas 4. Heat the oil in a heavy saucepan over a low heat and cook the onion and garlic for about 20 minutes until soft and golden.
- Spread over the base of a 30 cm/12 in shallow baking dish.
- Cut the tomatoes crossways into 6 mm/ 1/4 inch thick slices. (If the tomatoes are very large, cut the slices in half.)
- Cut the zucchinis diagonally into slices about 1 cm / 1/2 inch thick.
- Arrange alternating rows of zucchinis and tomatoes over the onion mixture and sprinkle with herbs, cheese and salt and pepper.
- Drizzle with olive oil, then bake for 25 minutes until the vegetables are tender.
- Serve hot or warm.