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Spiralized Veggie Tian

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr


  • 10- 12 oz Potato
  • 10- 12 oz Sweet Potato
  • 10- 12 oz Zucchini
  • 1 medium sized Bell Pepper
  • 1 Small Red Onion
  • Salt and Black Pepper
  • 1 - 2 teaspoons Fresh Thyme
  • 3/4 cup grated Asiago and Parmesan


  • Spiralize all veggies on the wide flat blade. Spray oil or garlic oil on all cut veggies to prevent browning during assembly. Cut or rip a few curls of potato from the strand. Untwist to make a little stack of 3 or 4 slices. The peppers and onions are little more unruly but twist them into little piles the best you can between the layers.
  • Spray a 10 inch pie pan with oil. Lay the stacks on their sides tucking each one under the first, fanning them out as you go. Use the smaller piles for the centre. Spread salt, pepper and Thyme evenly so all veggies get a little sprinkle.
  • Finish with the grated cheese over everything. Cover tightly with parchment paper then foil, bake at 375° or 30-40 mins. They cook in their own juices so check at the 30 minute mark, pierce with a fork to see if the potatoes are cooked. When done cook uncovered for 5-10 more minutes to reduce the moisture and to brown the top.
  • These are the ingredients I used in this one. I have made this with Rutabaga, Yellow squash, even sliced Tomatoes & Green Tomatoes. Switch up the herbs with Rosemary & Sage if you like. I used Jalapenos and Cheddar cheese once for a spicy kick. You could also omit the cheese all together, just season with a bit more herbs, salt & pepper.