Zucchini and Spinach Tian
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Zucchini and Spinach Tian

Zucchini and Spinach Tian
Zucchini and Spinach Tian

"What’s a tian? In spite of sounding rather middle-Eastern or even oriental, it’s a Provençal pan made of clay, enamelled in bright colours, which they use to cook vegetable gratins in. Or, indeed, tian, as it’s also the name of the dish. They come in all sorts, being basically roasted vegetables with cheese. Rice is a common ingredient, sometimes potatoes, and spinach is a veritable tian king. Eggs are frequently added but I skipped them here, aiming for a less quiche-y flavour. And make a note of the zucchini treatment – that’s how this boring vegetable needs to be handled. Squeeze the living daylights out of it and it might just be vaguely tasty."

Serves2 People

Preparation Time20 min

Cooking Time20 min

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With gardening season already begun, I can't wait for my organic home grown zucchini to be ready, so I can make this dish. It would be a wonderful vegetarian entre, or a great side dish to serve alongside some roasted chicken for the meat - eaters. It looks a little intimidating with all the squeezing of the vegetables, but I'm sure it will be worth it!

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