Zucchini & Tomato Tian

I created this side dish while I was experimenting with some leftover vegetables and herbs in my kitchen and it

turned out to be a real success.  Thin slices of zucchini and tomato are simply layered in a dish, drizzled with some white wine and olive oil and then sprinkled with fresh lemon thyme and garlic. After baking the dish for about 40 minutes in the oven, the result is truly wonderful.

The tomato and zucchini become intensely sweet with subtle roasted edges on top and the whole dish has the most aromatic smell. It’s a perfect example of the little things that can lift such a simple side dish to a higher level.


collage tian zucchini tomato TLT


Of course you can easily vary the vegetables. Use eggplant, red onions, or add some thin-sliced potatoes. Substitute fresh basil or oregano for the thyme and/or use lemon juice instead of white wine. Finish with a generous amount of freshly grated Parmesan if that’s what you like, or just serve it the simple way it is.


tian zucchini tomato TLT


Zucchini & Tomato Tian

Prep Time: 7 minutes

Cook Time: 40 minutes

Total Time: 47 minutes

Serving Size: 2

Zucchini & Tomato Tian


1 zucchini, in ¼ inch (0.5 cm) slices
3 medium tomatoes, in ¼ inch (0.5 cm) slices
1 clove of garlic, thinly sliced
2 tablespoons of white wine
olive oil, for drizzling
fresh (lemon or regular) thyme
salt and pepper, to taste


  1. In a small baking dish, arrange the sliced zucchini and tomato in layers.
  2. Add the thinly sliced garlic, white wine and a good drizzle of olive oil.
  3. Sprinkle over thyme and salt and pepper to taste.
  4. Bake in a preheated 400F (200C) oven for about 35-40 minutes. Cover with foil if the dish starts to burn.
  5. Serve lukewarm with an extra drizzle of olive oil. Leftovers are great the next day.

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