Summer Squash Tian (Paleo, GAPS, SCD, grain free, dairy free option)
Author: Jen/ my BIG FAT grain free life
2 yellow squash, trimmed and sliced evenly into rounds 2 zucchini, trimmed and sliced evenly into rounds sea salt 1 large sweet onion, thinly sliced extra virgin olive oil 2 garlic cloves, minced or pressed 2-3 large ripe tomatoes bunch of fresh basil ¾ cup blanched almond flour (I use Honeyville ) ¾ cup grated Pecorino Romano Cheese (optional) In a large colander in the sink, place the squash and zucchini rounds. Lightly salt and give a toss with your fingers. Salt again. Allow to sit for about 30 minutes to draw out the extra water. Meanwhile, heat saute pan on medium heat. Once hot, add a tablespoon or two of olive oil. Add the onion and saute until soft and lightly brown, several minutes. While onion is sautéing, put a few tablespoons of olive oil in a small bowl. Add the minced garlic. Set aside, allowing the garlic to steep in the oil. Preheat oven to 350F. Place onions in bottom of either a large round quiche dish or 9"x13" pan. Next, layer the squash and zucchini on top of onions in a sort of fallen-down domino effect. (Make sense? Sorry, I'm no Food Network star.) Slice tomatoes into thin rounds and place atop the squash and zucchini. Drizzle the tian with the garlic-infused olive oil. In a medium bowl, mix almond flour with Pecorino. Add a tablespoon or two of olive oil and mix with a fork. Sprinkle on top of the tian. Bake until top is golden brown and veggies are bubbling, about 45 minutes. Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2012/06/summer-squash-tian-grain-free-gluten-free.html
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