Zucchini And Yellow Squash Tian

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Zucchini - ends trimmed,
		And cut crosswise into 1/4" thick slices
1 1/2 lbs	681g / 24oz	Yellow squash - ends trimmed,
		And cut crosswise into 1/4" thick slices
2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Yellow onions - halved, and
		Thinly sliced
2 teaspoons	10ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped fresh basil
1 teaspoon	5ml	Minced garlic
2 teaspoons	10ml	All-purpose flour
1		Roasted red bell pepper - peeled, stemmed,
		Seeds removed, cut into 1/8" strips
1/4 cup	36g / 1.3oz	Bread crumbs
1/4 cup	59ml	Grated Parmesan - plus
2 tablespoons	30ml	Grated Parmesan

Recipe Instructions

Lay the zucchini and squash slices in a flat layer on kitchen towels. Lightly salt on both sides and let sit until most of the liquid has been released, about 2 hours.

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil over medium-high heat. Add the onions, thyme, salt, crushed red pepper, and ground black pepper, and saute 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.

In a large bowl, toss the zucchini and squash with the flour to lightly coat.

Rub 1 tablespoon of the basil oil on the bottom of a baking sheet. Spread the onions in a layer on the bottom of the baking sheet. Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly. Lay a thin row of red peppers next to the zucchini, then a row of squash. Repeat with the remaining ingredients. Evenly drizzle the remaining basil oil over the vegetables. Top with an even coating of breadcrumbs, then cheese.

Bake until light golden brown on top, about 40 minutes.

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B25) - from the - TV FOOD NETWORK

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