Zucchini Tian With Curried Bread Crumbs
Published July 23, 2013
- Total Time
- 45 minutes, plus 1 to 1½ hours’ baking
- Rating
- Comments
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Ingredients
1 tablespoon curry powder
7 ½ tablespoons olive oil
1 ¼ 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
¼ cup dry white wine
2 garlic cloves, minced
1 teaspoon orange zest
½ teaspoon black pepper, more to taste
4 medium zucchini (about 1 ½ pounds), thinly sliced (about 7 cups)
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 189 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 471 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 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.
- Step 2
In the same skillet, heat 2 tablespoons olive oil over high heat, 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.
- Step 3
Grease inside of a medium-size gratin dish with ½ 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 ½ hours, or until vegetables are extremely tender and top has browned.
Private Notes
Comments
Yet another needlessly complicated NY Times recipe. Made it as written yesterday, and seriously, about half the steps are completely unnecessary - you could sautee zucchini, onion, garlic and tomato, wine, and rosemary in an ovenproof skillet - start with zucchini if you want it to get as cooked as it does here, top it with bread crumbs tossed with curry powder, drizzle the whole thing with oil, finish in the oven, and you'd get *exactly* the same results with less, time, effort, and mess.
I love this dish and make it often. Agree -- double the tomato onion mix. No matter how thin I slice the zucchini, I have trouble getting it really tender, because at 400 degrees, the top browns after 45 minutes. I sometimes parboil the sliced zucchini before adding it.
this recipe is absolutely my favorite zucchini recipe and a great flavorful summer dish. I double the onion tomato mixture and I drizzle a little more I love oil than suggested over the top of the casserole. I think following the steps in the recipe make for a beautifully presentable dish, and it's fun to do the layering.
Wow! Melissa Clark is a genius. Pairs well with other dishes with strong flavors, e.g., a tempeh Reuben.
I didn’t have the orange zest, but it wasn’t missed. So delicious and was fully cooked in 1 hour. Worth the effort. Loved it.
I used drained diced fire rosted tomatoes instead of fresh. I agree double up the onion and tomato mixture. Also double the breadcrumbs and seasoning. Mine cooked in 50 minutes at 400°. Cut all vegetables on mandolin