Summer Harvest Tian

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497546985Wondering what to do with all of those summer squash and zucchini? We’ve found the perfect baked dish that’s fresh tasting but also seems like a comfort food with melted cheese on top!

1 T olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 t dried thyme
salt & pepper to taste
1 c shredded Italian blend cheese

-Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened or about 5 minutes.
-While the onion and garlic are cooking, thinly slice the rest of the vegetables. (We use a mandolin so that we get even slices and can get them really thin.)
-Spray the inside of an 8×8 square pan with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, alternating each in a pattern. Sprinkle generously with salt, pepper, and thyme.
-Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese, and bake for another 15-20 minutes or until the cheese is golden brown.
-ENJOY! This dish is great with grilled steak, chicken, or as a side dish at a BBQ. We hope you like it as much as we do!


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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