Zucchini Tian- An amazing way to use squash

My husband and I stopped at Safeway to pick up a few things on Monday. A few things turned into me spending our entire lunch in the produce aisle picking over the vegetables. I had no real idea how I was going to cook anything, just that I wanted to try it all. Husband just shook his head as I loaded up our basket and told him I’d look online for recipes later. That is why I love Pinterest. I find some of the best recipes and ideas there.

Zuchini Tian
This is one of my favorite finds now.

This Recipe from is absolutely amazing. I’d never made anything like this before and I didn’t have high expectations. The recipe was easy to follow and thanks to my nifty Mandoline,
prep was quick. Just make sure you wear these gloves. I’ve harmed myself pretty severely with the mandoline before. We made it in our fairly new cast iron skilletas suggested and it worked pretty well. I think I might slowly transition all of my cooking pots and pans to cast iron. The cast iron dutch oven I have is a dream! I also really love just going from the stove top to the oven.

I used 2 small yellow squash, 1 zuchinni, 1 super large black krim tomato, 1 yellow onion and parsley picked from the new planter box. My quantities didn’t match with the recipe exactly. I don’t tend to be great about following recipes to the T. Still, turned out amazingly well!


The squash was served with grilled pork tenderloin and wine, of course. I got distracted looking at all the peppers I have growing and the pork got overcooked. It was pretty darn dry actually. My husband should be sainted for eating all of the food I forget I’m cooking.

We are all about making enough dinner to have leftovers for lunch at work. This packed up beautifully and reheated really well. I did under cook the squash slightly so it would not be too soggy when microwaved. I will be doing this again for sure!




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