Zucchini Tian

Happy Meatless Monday, everyone! This one was shared by fellow Springdellian Mandy C.  Thanks for sharing, Mandy, it looks delicious and I can’t wait to try it!

Since I brought zucchini last weekend at the farmstand, I had to make one of my favorite summer dishes as a side tonight: Zucchini Tian. (I think I shared this last year, so skip this post if it sounds familiar.) It comes from a funny Provencal cookbook I bought years ago in Aix-en-Provence, France; it has a conversational style that reminds me of learning to cook from my great-great-aunt or my French host mom (if either spoke to me in British English).”

Zucchini Tian



  • 1 onion (sliced or chopped)
  • 2 medium zucchini, sliced
  • Olive oil (1 tbsp or so)
  • 1 tbsp flour
  • 1/4 c. Gruyere cheese (parmesan works, too, and I’m trying provolone tonight becsome needed to be used up), grated
  • 2 eggs, beaten
  • Pinch of nutmeg


  1. Soften onions in olive oil. Add zucchini and cook until almost done. (I season with salt as I cook; recipe says to do it after.)
  2. When almost done, remove from heat and toss in cheese, salt, and pepper.
  3. Stir in flour, eggs, and nutmeg, then pour everything into a pie pan (or a true gratin dish if you happen to have one).
  4. Bake at 350 for 25 min. Serve warm or cold.


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.