Zucchini And Yellow Squash Tian

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 1/2 lbs zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices
• 1 1/2 lbs yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices
• 2 tablespoons olive oil
• 1 1/2 lbs yellow onions, halved and thinly sliced
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper
• 1/2 cup extra virgin olive oil
• 2 tablespoons chopped fresh basil
• 1 teaspoon minced garlic
• 2 teaspoons all-purpose flour
• 1 roasted red pepper, peeled, stems and seeds removed, cut into 1/8-inch strips
• 1/4 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons grated parmesan cheese

Recipe

• 1 preheat the oven to 350°f.
• 2 in a large skillet, heat the olive oil over medium-high heat.
• 3 add the onions, thyme, salt, crushed red pepper, and ground black pepper, and sauté until the onions are softened and caramelized, about 15 minutes in a small bowl combine the extra virgin olive oil, basil, and garlic, and steep 15 minutes.
• 4 in a large ziploc baggie, toss a few of the zucchini and squash at a time with the flour to lightly coat.
• 5 rub 1 tablespoon of the basil oil on the bottom of a baking dish.
• 6 spread the onions in a layer on the bottom of the baking dish.
• 7 arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly.
• 8 lay a thin row of red peppers next to the zucchini, then a row of squash.
• 9 repeat with the remaining ingredients.
• 10 evenly drizzle the remaining basil oil over the vegetables.
• 11 top with an even coating of breadcrumbs, then cheese.
• 12 bake until light golden brown on top, about 40 minutes.