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Cherry Tomato Tian

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8


  • 1-2 baking potatoes * unpeeled
  • 1 large zucchini
  • 1 large yellow squash
  • 1 large sweet onion
  • 1 pint cherry tomatoes
  • 2-3 oz grated or shaved Parmesan cheese
  • 1/2 cup light Alfredo sauce optional
  • salt & pepper
  • olive oil
  • fresh basil leaves cut into chiffonade


  • Cut the potato as thinly as possible so it will cook through.
  • Slice the squash and onion into a little thicker slices.
  • Chop about 1/4 of the onion slices and reserve.
  • Layer the potato slices with squash and onion into a spiral pattern in a greased round baking dish.
  • Fill center with diced onion and top with cherry tomatoes.
  • Drizzle the tian with olive oil, season with salt & pepper, and sprinkle with cheese.
  • Add dollops of Alfredo on top if desired. Cover tightly and refrigerate up to 24 hours before baking.
  • Bring dish to room temperature if it has been refrigerated. Bake covered at 400 for 30 minutes, uncover and continue to bake for 30-45 more minutes or until vegetables are tender. Garnish with basil.
Keyword cherry tomato bake, squash, potatoes, tomatoes, vegetable casserole, vegetable tian