Our garden grows all Five veg. ingredients and thyme ! I’ve watched this several times over the afternoon as a Kitchen friend :-) slowing down the video to hear the instructions well worked for me. Super stoked on her style and using up our produce
This is a great vegetable dish, the result is worth the time it takes to.make. Thank you, Julia, for sharing the recipe, techniques, and your tips too.
Made this tonight after seeing recipe this morning. It is DYNAMITE! Got the ingredients from a local farm stand whipped together and served with marinated grilled chicken breast. Recipe is a winner. And totally simple.
Carmelized onions just make everything (but desserts) better! But then add zucchini! Wow oh wow, my two most favorite veggies. More recipes with these two, please!!!!
Hi Julia! This was great! Thanks for the great detail in your video! But Julia, you left out the pepper! C'mon, you must add some zip and color from those fresh off the vine jalapeno peppers that you have growing in your garden! You do, don't you ?. BTW, I have discovered that growing jalapeno peppers in my garden has had the effect of attracting beneficial bugs to my garden. Happy cooking and happy gardening, Julia! I love you!
Yeah🎉 I've been looking for a squash casserole recipe but they're all loaded up with SO much cheese ! While we love cheese, it sort of defeats the healthy part of fresh vegetable casserole. Now this makes so much sense & looks delicious. I'm already thinking of adaptations like adding a cooked protein (grnd. beef, chicken, bacon/sparingly, fish etc.) just before adding the cheese. It could be a light dinner with maybe some homemade corn bread. Yummy, thanks Julia ❤ 🏖Kj in Tampa Bay 😛
I am going to use an olive oil "spritzer" for the top a tiny bit* Will use non-stick spray on pan; the olive oil is too many calories for me right now! *like 1/8 teasp! The cheese will add a lot , too. Might cut it back; might sub tiny cube baked tofu.
I grow tomatoes and several types of squash and this is one of my favorite things to do with these veggies. It's a brilliant presentation if you have a nice baking dish and can bring it to the table. It's so simple but it looks like French fine dining.
Before my dad got too sick, he planted 1 last garden. I would go there after work, roam the garden w a basket. I made him some of the best fresh garden stuff he ever ate he told me. I just wish I had gotten his green thumb instead of my black one! I have even killed an airplant 😂😂
Made this on Friday. No family member was excited when I said, "zucchinis and summer squash for dinner." But everyone had seconds. With the caramelized onion base, one of my teens said it was like, "French Onion Soup. for when it's too hot for French Onion Soup."
Oh, gosh. I have garden envy! Grew up with huge gardens, fruit trees, and berries. Even later in the urban area had big raised beds. Now, at 79 years, have had to move to a single level apartment -with not even a balcony! Enjoy your garden with its fragrances; may peace and sunshine surround you.
Sometimes the grocery store will have a good deal on tomatoes, so I'll buy lots of them. They're not quite ripe enough to use in fresh stuff, but I realize that if I wait for all of them to get as ripe as I want, I'm going to have too many ripe tomatoes and not enough time to eat them all. This dish seems like a great way to use some of those tomatoes even when they're not super-ripe yet.
AH! Perfection! And just in time for the harvest coming in from my garden. Julian, you're the BEST! Thank you for teaching us all, for all these years!
Looks great! I have heirloom roma tomatoes, and yellow and green squash starting to really produce in my garden. So I will certainly be trying this recipe. However, it's also Hatch chile season! So I think I'll add a couple of roasted Hatch chiles on top of the onion / garlic mixture at the bottom of the pan before layering on the veggies.
A tiny splash of white wine when cooking the onions is highly recommended. One thing I don't love about this sort of dish is how watery it can be, so I tend to use some form of thickener when making it.
Presalt all the vegetables and let them drain for an hour or more. Much more concentrated flavors and significantly less moisture released during cooking.
@@LOLCoolJ you are welcome. While some people, who have allergies, are embarrassed to mention it, I find it much more pleasant to admit my allergies and ask guests about theirs, than to make a trip to the ER with someone, even if it is just me, in anaphylactic shock.
Made this tonight, paired it with a glazed flank steak. The veggies were a little mushy, so next time I want to cut back on the cook time, but the flavors were absolutely fantastic! This absolutely goes on the list of summer zucchini recipes in this house. Thanks for this one!
My favorite veg ... all together in a beautiful and surely delicious tasting casserole! I'm sure the caramelized onions is what takes it next level. ❤❤❤
One tablespoon olive oil Layer of Carmelized onions Shingle 4 rows of alternating veggies Tablespoon olive oil on top Teaspoon fresh thyme, s&p 375 degrees one hour or extra 15. Add cheese after 30 mins
I'll certainly make this dish, plus my favorite veggies. ❤ stir fry, however, I can't have MSG,high sodium due to migrains. Question: What can I use as a substitute for Soy sauce and teriyaki?? Thank you.
I just made this with my garden veggies! Added baby portabellos in the mix. Didn't have gruyere, so l used some parm & romano, then extra sharp cheddar... waiting for it to come outta the oven. Thank you!!
Since you work for a test kitchen, have you guys ever tested olive oil with Carbon-60(C60) vs regular olive oil. C60 is also found in grill marks as well as Charcoal air filters. My favorite Olive Oil was from Monaco and I added 1 gram of C60 to the oil. I think the C60 might absorb some flavors in the oil - as well. as providing amazing health benefits...
I used to love ATK but since they've limited access to their "free" recipes my adoration has dropped to zero. I've purchased so much from them (books, products) in the past... Not like I haven't supported them! No more thumbs up from me.
Wow ...that would be great with any fish, meat or poultry!! And/or some kind of interesting potatoes or plain white rice. Or, even alongside cheesy noodles, like fettuccine alfredo, etc.
Easy to make an extra one at the same time, to share with a friend. Love these tians. I’ve tried making them with other veggies, too, like eggplant and chunks of bell peppers, but I think they work better with just yellow squash, zucchini and tomatoes.
Did she say an hour and 50 minutes? Or did you mean 50 minutes to an hour. Since I can't gain access to the printed recipe without signing up for something I guess I'll just try it and see how it goes.
I can picture this dish being quite watery, so I would slice potatoes thinly and put them on the bottom, before the onion. That way the veggies' water will cook the potatoes and get absorbed by them.
The way she said the cook time “about an hour 50 minutes or so” made it sound like it had a 110 minute cook time! I’m glad I went with my gut and did not cook it that long 😅
I know Julia doesn't read comments, but I'm always in awe of her knife skills. So Confident.
I believe that's a requirement to graduate culinary school, which I believe she did . I bow to her skills !🫡👩🏼🍳 🏖 Kj in Tampa Bay 😊
I now do a better job cutting onions!
Our garden grows all
Five veg. ingredients and thyme ! I’ve watched this several times over the afternoon as a Kitchen friend :-) slowing down the video to hear the instructions well worked for me.
Super stoked on her style and using up our produce
This is a great vegetable dish, the result is worth the time it takes to.make.
Thank you, Julia, for sharing the recipe, techniques, and your tips too.
❤❤❤❤❤❤
Made this tonight after seeing recipe this morning. It is DYNAMITE! Got the ingredients from a local farm stand whipped together and served with marinated grilled chicken breast. Recipe is a winner. And totally simple.
Thank you Julia I love the recipe and your presentation I got it saved and I’ll definitely try it at home
This looks insanely delicious and SIMPLE!
I can't wait to try this recipe that looks so good thank you
Great way to use those fresh garden vegetables when it’s a good year for the squash!
Carmelized onions just make everything (but desserts) better! But then add zucchini! Wow oh wow, my two most favorite veggies. More recipes with these two, please!!!!
Hi Julia! This was great! Thanks for the great detail in your video! But Julia, you left out the pepper! C'mon, you must add some zip and color from those fresh off the vine jalapeno peppers that you have growing in your garden! You do, don't you ?.
BTW, I have discovered that growing jalapeno peppers in my garden has had the effect of attracting beneficial bugs to my garden.
Happy cooking and happy gardening, Julia! I love you!
Yum. Great recipe Julia ❤
Love it. Thank you for your service and expertise
Looks great. I also don't like yellow squash but I am going to try this.
Yeah🎉 I've been looking for a squash casserole recipe but they're all loaded up with SO much cheese ! While we love cheese, it sort of defeats the healthy part of fresh vegetable casserole. Now this makes so much sense & looks delicious. I'm already thinking of adaptations like adding a cooked protein (grnd. beef, chicken, bacon/sparingly, fish etc.) just before adding the cheese. It could be a light dinner with maybe some homemade corn bread. Yummy, thanks Julia ❤ 🏖Kj in Tampa Bay 😛
That looks delicious!
Well that looks amazing. Thanks for sharing this recipe.
great dish for even those who dont like veggies
Thanks 👍👍👍👍👍
Your recipe for this is way better than Martha Stewart's!❤
That looks fabulous!
Yum so excited to try this! Ty for sharing!😊
Looks good
Ma'am plz make a video on Indian recipes
*I’m NOT a fan of tomatoes, but this looks delicious.*
Looks da--licious!!
ratatouille mmm 🐀🐀🐁🐀🐁🐀🐁🐁
Has anyone noticed that this looks exactly like the signature ratatouille dish from the movie, “Ratatouille”?? 😂❤
Hello dear 🖐
How are you doing today?
very similar to Mexican Calabacitas, just add corn.
me: "Oh, tomatoes, zucchini, summer squash - healthy"
*6 tbs of olive oil later*
I am going to use an olive oil "spritzer" for the top a tiny bit* Will use non-stick spray on pan; the olive oil is too many calories for me right now! *like 1/8 teasp! The cheese will add a lot , too. Might cut it back; might sub tiny cube baked tofu.
"It's just a little game - I like to play with myself. Oh, that was a good one!" 😮
I have gotten rid of all my non- stick pans and will only use stainless steel, carbon steel or cast iron going forward.
Isn't this TECHNICALLY a fruit casserole since all those "vegetables" are fruit? :P
Well, call it a garden casserole, since all the ingredients grow in gardens (except olive oil)!
It's like ratatouille using onions instead of a sauce on the bottom. Looks amazing!
I grow tomatoes and several types of squash and this is one of my favorite things to do with these veggies.
It's a brilliant presentation if you have a nice baking dish and can bring it to the table.
It's so simple but it looks like French fine dining.
Before my dad got too sick, he planted 1 last garden. I would go there after work, roam the garden w a basket. I made him some of the best fresh garden stuff he ever ate he told me. I just wish I had gotten his green thumb instead of my black one! I have even killed an airplant 😂😂
Made this on Friday. No family member was excited when I said, "zucchinis and summer squash for dinner." But everyone had seconds. With the caramelized onion base, one of my teens said it was like, "French Onion Soup. for when it's too hot for French Onion Soup."
I have been making a version of this for years, Italian style. Tomatoes and squash pair together excellently!
Oh my goodness. That looks amazing. And it just happens I have a garden full of tomatoes, zucchini and yellow squash.
Oh, gosh. I have garden envy! Grew up with huge gardens, fruit trees, and berries. Even later in the urban area had big raised beds. Now, at 79 years, have had to move to a single level apartment -with not even a balcony! Enjoy your garden with its fragrances; may peace and sunshine surround you.
Sometimes the grocery store will have a good deal on tomatoes, so I'll buy lots of them. They're not quite ripe enough to use in fresh stuff, but I realize that if I wait for all of them to get as ripe as I want, I'm going to have too many ripe tomatoes and not enough time to eat them all. This dish seems like a great way to use some of those tomatoes even when they're not super-ripe yet.
I made this today and it’s amazing! The only thing I will do differently is salt the veggies a bit before dishing them so they’re a bit more seasoned
AH! Perfection! And just in time for the harvest coming in from my garden. Julian, you're the BEST! Thank you for teaching us all, for all these years!
I am so making this!!
It looks so delicious!!👍🏻👍🏻
Absolutely love it. Love all these vegetables and that’s my favorite cheese Gruyère, well one of my favorites.
Can you put eggplant in this with zucchini??? Looks lovely 🙆♀️💖👍
I love to watch Julia. She is amazing with her descriptions. Making this Tian this week because I love everything she cooks.
Julia's relaxed attitude makes cooking look fun!
Made this yesterday, and it was absolutely incredible. New go-to!
🔥🔥🔥🔥🔥🔥🔥🔥
Julia is terrific. Love her confidence and joy.
Looks great! I have heirloom roma tomatoes, and yellow and green squash starting to really produce in my garden. So I will certainly be trying this recipe. However, it's also Hatch chile season! So I think I'll add a couple of roasted Hatch chiles on top of the onion / garlic mixture at the bottom of the pan before layering on the veggies.
A tiny splash of white wine when cooking the onions is highly recommended.
One thing I don't love about this sort of dish is how watery it can be, so I tend to use some form of thickener when making it.
Presalt all the vegetables and let them drain for an hour or more. Much more concentrated flavors and significantly less moisture released during cooking.
Being allergic to grapes, and yeast, I definitely won't try it with wine!
@@netasedlak9454 I'm sorry that you have such unfortunate allergies. Thanks for keeping me up to date on your personal issues. :)
@@LOLCoolJ you are welcome.
While some people, who have allergies, are embarrassed to mention it, I find it much more pleasant to admit my allergies and ask guests about theirs, than to make a trip to the ER with someone, even if it is just me, in anaphylactic shock.
Made this tonight, paired it with a glazed flank steak. The veggies were a little mushy, so next time I want to cut back on the cook time, but the flavors were absolutely fantastic! This absolutely goes on the list of summer zucchini recipes in this house. Thanks for this one!
I'm just the opposite, I like summer squash much better than zucchini.
My favorite veg ... all together in a beautiful and surely delicious tasting casserole!
I'm sure the caramelized onions is what takes it next level. ❤❤❤
Great recipe. I’m making that one.
Delicious!! Thank you very much.
This looks incredible. More recipes with less carbs, please. My wife and I are long-time fans.
Yellow squash is awesome when sauteed with bacon & onions, try it!
Everything but the gruyere cheese would substitute for finely grated Parmaesan cheese and maybe toasted bread crumbs
Crushed potato chips is great too.
Nice video 💯 Keep up the great work ❤
I have done it with tomato, squash and eggplant. Used provolone on top. It is yummy and so versatile.
I made this years ago using a recipe from Ina Garten. Delish!
One tablespoon olive oil
Layer of Carmelized onions
Shingle 4 rows of alternating veggies
Tablespoon olive oil on top
Teaspoon fresh thyme, s&p
375 degrees one hour or extra 15.
Add cheese after 30 mins
Correction: 50-60 minutes total
1/5 cup cheese
BS ....Can't see recipe unless sign up $
I am looking forward to making this.
I love to watch Julia. She is amazing with her descriptions. Making this Tian this week because I love everything she cooks.
Oh thanks. Another good recipe for zucchini. And cheese, what I can't live without.
I don’t think I’ve ever seen this. Looks delicious
Making this now. It sounds like she says 1 hr 50 minutes but on the website it says 50 to 60 minutes total
I think she meant “between one hour and 50 minutes”.
Can’t wait to make and eat.
Ive been growing zucchini a lot recently, I have to make sure I try this!!
Looks delicious. Yellow squash is one of my favorite summer vegetables. Will definitely try this. Thank you!
Making this now!
Thank you for mentioning we sinisters or left handers !😊
I'm left-handed but I use my right hand to cut with a knife. It's hard to find left-handed knives, scissors, pencils, etc.
Looks good!
I made this in high school for French class and haven't found the recipe in 20 years! I'm so excited to try this!!
I'll certainly make this dish, plus my favorite veggies.
❤ stir fry, however, I can't have MSG,high sodium due to migrains.
Question: What can I use as a substitute for
Soy sauce and teriyaki??
Thank you.
I just made this with my garden veggies! Added baby portabellos in the mix. Didn't have gruyere, so l used some parm & romano, then extra sharp cheddar... waiting for it to come outta the oven. Thank you!!
Holy Beans that looks yum
Since you work for a test kitchen, have you guys ever tested olive oil with Carbon-60(C60) vs regular olive oil. C60 is also found in grill marks as well as Charcoal air filters. My favorite Olive Oil was from Monaco and I added 1 gram of C60 to the oil. I think the C60 might absorb some flavors in the oil - as well. as providing amazing health benefits...
Don't you just love Americans LOL!!!!!????
I actually have this dish in my oven RIGHT NOW!!! I'll report back to say how it comes out.
I used to love ATK but since they've limited access to their "free" recipes my adoration has dropped to zero. I've purchased so much from them (books, products) in the past... Not like I haven't supported them! No more thumbs up from me.
Wow ...that would be great with any fish, meat or poultry!! And/or some kind of interesting potatoes or plain white rice. Or, even alongside cheesy noodles, like fettuccine alfredo, etc.
Easy to make an extra one at the same time, to share with a friend. Love these tians. I’ve tried making them with other veggies, too, like eggplant and chunks of bell peppers, but I think they work better with just yellow squash, zucchini and tomatoes.
You guys make everything look good!!!!
Did she say an hour and 50 minutes? Or did you mean 50 minutes to an hour. Since I can't gain access to the printed recipe without signing up for something I guess I'll just try it and see how it goes.
WOW! I didn’t recognize her. Voice familiar but that’s it.
Love love you
I’ve made this a couple of times. I love the taste but I find the vegetables put out so much liquid. How can I get the liquid to dry up?
I can picture this dish being quite watery, so I would slice potatoes thinly and put them on the bottom, before the onion. That way the veggies' water will cook the potatoes and get absorbed by them.
I can't eat nightshade vegetables. Any suggestions for tomato substitute?
❤❤❤❤. Why is everything smothered in cheese? It would be nice to have a variety where you don’t only have everything covered in cheese.
The way she said the cook time “about an hour 50 minutes or so” made it sound like it had a 110 minute cook time! I’m glad I went with my gut and did not cook it that long 😅
Looks yummy, can’t wait to try this!
You don’t get the recipe for free like she said at the end. You have to subscribe and pay a subscription fee. 🤬
I feel confident I could make this.
That’s an awesome dish. And, so pretty!
WHAT ABOUT PORTION SIZE AND HOW MANY CALORIES ARE IN EACH PORTION?
Just made it can I use mozzarella cheese don't have the other how much time 1 hour and what
unable to download recipe. Is there a trick to it?
Perfect timing, brunch buffet!