- 6
Ingredients
- 1 tablespoon curry powder
- 7 1/2 tablespoons olive oil
- 1 1/4 cups whole-wheat or regular panko bread crumbs
- 2 teaspoons coarse kosher salt
- 1 large white onion, halved and thinly sliced
- 2 teaspoons finely chopped rosemary
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup dry white wine
- 2 garlic cloves, minced
- 1 teaspoon orange zest
- 1/2 teaspoon black pepper, more to taste
- 4 medium zucchini (about 1 1/2 pounds), thinly sliced (about 7 cups)
- Read more here: http://www.newsobserver.com/2013/07/30/3070117/zucchini-is-coming-dressed-in.html#storylink=cpy
Preparation
Step 1
I start with a base of caramelized onions, orange zest, rosemary and halved cherry tomatoes. I place the zucchini on top, cap it off with toasted, curried bread crumbs, then repeat twice more to create multiple strata.
Mild zucchini take well to robust flavors. Here, the onions and tomatoes bring out their sweet side while the bread crumbs add a salty crunch.
If you can get small zucchini, do so for the best texture; large ones can be watery. A mix of green and yellow zucchini (or summer squash) is attractive but won’t matter in terms of flavor.
The curried bread crumbs make it substantial enough on its own as a main course, although serving it with a couple of fried eggs on top, or next to your grilled protein of choice (chicken, steak, fish), makes an even heartier dinner.
HEAT
oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
HEAT
2 tablespoons olive oil over high heat in the same skillet, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.
Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.