Zucchini Tomato Tian with Pine Nuts

Course Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Vanessa


  • 4 tablespoons Olive Oil
  • 1 large White Onion diced
  • 3 Garlic Cloves crushed
  • 1 large Zucchini sliced diagonally, skin on
  • 5 large Tomatoes sliced
  • 1/2 tablespoon dried Basil
  • 5 tablespoons Breadcrumbs
  • 4 tablespoons Pine Nuts
  • Salt and Pepper


  1. Preheat oven to 400F (200C)
  2. Heat 1 tablespoon olive oil in a fry
  3. pan with a bit of salt. Saute onion until translucent and garlic becomes fragrant. Spread onion mixture evenly on the bottom of large baking dish.
  4. Arrange the sliced zucchini and tomato in rows, overlapping each other. Drizzle with 2 tablespoons of olive oil.
  5. Mix breadcrumbs, 1 tablespoon olive oil , Basil, salt, and pepper in a saucepan. Toast over medium heat until breadcrumbs have gained a bit of color. Sprinkle breadcrumbs over zucchini and tomato in baking dish.
  6. Toss pine nuts evenly over dish. Sprinkle with salt and pepper.
  7. Bake in lower third of oven for roughly 30 minutes. If pine nuts start getting to dark, remove from oven immediately. Serve hot.

Recipe Notes

1) Use Olive Oil sparingly. You need just enough for the vegetables to cook in. If you use too much the dish will come out an oily mess. 2) The zucchini and tomatoes will absorb a lot of salt. Use slightly more than what you normally would.