SUMMER VEGETABLE TIAN

Serves 4 | Prep 15 mins | Cook 35 mins

INGREDIENTS

1 T + 1 T OLIVE OIL 2 MEDIUM TOMATOES, THINLY SLICED

1 LARGE YELLOW ONION, DICED ½ TSP ITALIAN SEASONING

2 GARLIC CLOVES, MINCED SALT AND PEPPER TO TASTE

1 MEDIUM ZUCCHINI, THINLY SLICED ¾ CUP SHREDDED MOZZARELLA CHEESE

1 MEDIUM YELLOW SQUASH, THINLY SLICED 2 T FRESHLY GRATED PARMESAN

DIRECTIONS

1. Preheat oven to 400 F. Lightly coat a round pie pan with nonstick cooking spray.
2. In a medium pan, heat olive oil. Add in chopped onion and garlic, cooking for 5-7 minutes until soft and
fragrant. Remove from heat and spread mixture on bottom of the pie pan.
3. Evenly arrange the sliced zucchini, squash, and tomatoes on top, alternating as you go around. Once you
complete the outside ring, continue layering to fill the middle.
4. Drizzle everything with the additional tablespoon of olive oil. Sprinkle with Italian seasoning, salt, and
pepper.
5. Cover with aluminum foil and bake covered for 30 minutes.
6. Remove aluminum foil and sprinkle with mozzarella and parmesan. Return to oven and bake uncovered
for an additional 5-7 minutes, or until cheese is golden brown.