Summer Zucchini Tian with Avocado Cream

Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

Ingredients for Summer Zucchini Tian:

• 6 tbs. olive oil, plus more for greasing pan 
• 1/2 large yellow onion, sliced
• 3 garlic cloves, minced
• 3 small zucchini, cut into 1/8-inch rounds
• 3 small potatoes, cut into 1/8-inch rounds
• 1 tsp. finely chopped fresh dill
• 4 tsp. cream + 1 egg
• Salt and freshly ground pepper, to taste

Ingredients for Avocado Cream:

• 1 avocado
• ½ cup cottage cheese
• 2 garlic cloves
• 3 tbs. olive oil
• 2 tbs. lemon juice
• Mint, thyme, salt and pepper to taste

Directions:

Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.

To make the Avocado Cream, in a food processor, combine the avocado, lemon juice, olive oil, cottage cheese, mint, garlic, salt and pepper and the chopped thyme. Process until smooth. Transfer to a bowl and stir in the finely chopped herbs of your desire. Cover and refrigerate until ready to serve.

In a fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until translucent, 5 to 10 minutes. Add garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 more minutes. Transfer the onion-garlic mixture to the prepared baking dish and spread evenly. Set aside.

In a bowl, combine the cream, egg, 3 Tbs. of the oil, the dill, salt and pepper. Arrange the zucchini, potatoes on the onion-garlic mixture, overlapping the rows. Drizzle with the egg-cream mixture and bake for 30 minutes.

Remove the baking dish from the oven. Let stand for 10 minutes before serving. Serves 6.