Summer Squash Tian (grain free, gluten free)

A "tian" is a layered vegetable dish that is baked together and usually topped with bread crumbs.  It is, in my humble opinion, absolute perfection.  I could eat it every day for the rest of my life...

This tian has no breadcrumbs, but uses blanched almond flour instead.  The crumb mixture also includes Pecorino Romano cheese, which, as I've said in previous posts, is a sheep's milk cheese that doesn't tend to bother people with lactose or casein issues.

Summer Squash Tian (grain free, gluten free)

Ingredients:

2 yellow squash, trimmed and sliced evenly into rounds

2 zucchini, trimmed and sliced evenly into rounds

sea salt

1 sweet or red onion

olive oil

2 garlic cloves, minced or pressed

2-3 large ripe tomatoes

fresh basil

3/4 cup blanched almond flour (I use Honeyville)

3/4 cup grated Pecorino Romano

Instructions:

In a large colander in the sink, place the squash and zucchini rounds.  Salt and give a toss with your fingers.  Salt again.  Allow to sit for about 30 minutes to draw out the extra water.

Meanwhile, heat saute pan on medium heat.  Once hot, add a tablespoon or two of olive oil.  Add the onion.  Saute until nice and brown, several minutes.  

While onion is sauteing, put a few tablespoons of olive oil in a small bowl.  Add the minced garlic.  Set aside, allowing the garlic to steep in the oil.

Preheat oven to 350F.  Place onions in bottom of either a round quiche dish or 9x13 pan. 

Next, layer the squash and zucchini on top of onions in a sort of fallen-down domino effect.  (Make sense?  Sorry, I'm no Food Network star.)

Slice tomatoes into thin rounds and top the squash and zucchini.  Drizzle the tian with the garlic infused olive oil. 

In medium bowl, mix almond flour with Pecorino.  Add a tablespoon or two of olive oil and mix with a fork.  Sprinkle on top of tian.  Bake in oven until top is golden brown and veggies are bubbling, about 45 minutes.

Then, invite me over for dinner...