I found this recipe in the NY Times, which, often on Wednesday or Sunday, has recipes that catch my attention. This one sounds really good, especially for the season, when zucchinis can grow from tiny to giant almost overnight.
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS
serves 6-8
1 T curry powder
7 1/2 T olive oil
1 3/4 C whole wheat or regular panko bread crumbs
2 t kosher salt
1 large white onion, halved and thinly sliced
2 t finely chopped rosemary
1 pint cherry or grape tomatoes, halved
1/4 C dry white wine
2 garlic cloves, minced
1 t orange zest
1/2 t black pepper, more to taste
4 medium-size zucchini (about 1 1/2 lb), thinly sliced (about 7 C)
1. 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 T olive oil, then stir in panko bread crumbs and 1 t salt. Cook for 2-3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
2. In the same skillet, heat 2 T olive oil over high heat, then add onions, rosemary and 1 t salt. Cook for 10-15 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.
3. Grease inside of a medium size gratin dish with 1/2 T 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 T olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.
2 garlic cloves, minced
1 t orange zest
1/2 t black pepper, more to taste
4 medium-size zucchini (about 1 1/2 lb), thinly sliced (about 7 C)
1. 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 T olive oil, then stir in panko bread crumbs and 1 t salt. Cook for 2-3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
2. In the same skillet, heat 2 T olive oil over high heat, then add onions, rosemary and 1 t salt. Cook for 10-15 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.
3. Grease inside of a medium size gratin dish with 1/2 T 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 T olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.
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