Summer Zucchini Tian with Avocado Cream

Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs, and cheeses that are layered and then baked.

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Summer Zucchini Tian with Avocado Cream

(1 votes, average: 5.00 out of 5)

Ingredients

Ingredients for Summer Zucchini Tian:
6 tbs. olive oil, plus more for greasing pan
1/2 large yellow onion, sliced
3 garlic cloves, minced
3 small zucchini, cut into 1/8-inch rounds
3 small potatoes, cut into 1/8-inch rounds
1 tsp. finely chopped fresh dill
4 tsp. cream + 1 egg
Salt and freshly ground pepper, to taste
Ingredients for Avocado Cream:
1 avocado
½ cup cottage cheese
2 garlic cloves
3 tbs. olive oil
2 tbs. lemon juice
Mint, thyme, salt, and pepper to taste

Instructions

Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.

To make the Avocado Cream, in a food processor, combine the avocado, lemon juice, olive oil, cottage cheese, mint, garlic, salt and pepper, and the chopped thyme. Process until smooth. Transfer to a bowl and stir in the finely chopped herbs of your desire. Cover and refrigerate until ready to serve.

In a frypan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until translucent, 5 to 10 minutes. Add garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 more minutes. Transfer the onion-garlic mixture to the prepared baking dish and spread evenly. Set aside.

In a bowl, combine the cream, egg, 3 Tbs. of the oil, the dill, salt, and pepper. Arrange the zucchini, potatoes on the onion-garlic mixture, overlapping the rows. Drizzle with the egg-cream mixture and bake for 30 minutes.

Remove the baking dish from the oven. Let stand for 10 minutes before serving. Serves 6.