Okay, I thought I was getting tired of zucchini and yellow squash and then this recipe from Emeril comes along and BAM! Lol. Sorry, I couldn't resist but seriously this is a very good vegetable dish. I looked up the word "Tian" and it means adding bread crumbs and cheese. So, there is a hint to what the recipe entails.
Slice 1 1/2 pounds of zucchini and 1 1/2 pounds of yellow squash (I cut up three of each and it was about right.) Spread them out on a towel (I used paper towels) and lightly salt them and let them sit for 2 hours to sweat out some of the liquid. Char peppers in oven or on stove and allow to cool before peeling, seeding and slicing them into strips.
I added a red pepper from the store to the two from the CSA box. The recipe calls for 1 1/2 pounds of thinly sliced onions. I have no idea how much that would be but I cut up two medium large sweet onions and it seemed like the right amount. Caramelize the onions in a skillet with 2 tablespoons olive oil, 2 teaspoons fresh thyme, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper and 1/4 teaspoon black pepper.
Combine 1/2 cup olive oil, 2 teaspoons of chopped basil, and 2 cloves of minced garlic in a small bowl. Set aside and allow to sit for at least 15 minutes. In a large bowl, combine the zucchini and squash with 2 teaspoons of flour.
Spread the onions in the bottom of a cookie sheet (jelly roll pan). Emeril added a tablespoon of the basil infused oil first but I didn't. I read some of the comments after the recipe and many said there was too much olive oil so I tried to cut back a little. Over the onions lay a row of zucchini, yellow squash and peppers, repeat ending with squash and peppers.
Drizzle with about 2 tablespoons of the basil infused oil. (Save the rest of the oil for later use.) Evenly sprinkle 1/4 cup of bread crumbs and a scant 1/3 cup of grated parmesan cheese. Bake for 40 minutes in a 350° oven until top is golden brown. This was a surprisingly tasty dish. I gave my hubby one serving along with some chicken andouille sausage and took the rest of it to a pot luck. Unfortunately (or fortunately) I arrived late and most everyone had already eaten. One guy did have some and he said it was really, really good. I wasn't too sad to bring the rest home for leftovers. This is a keeper.