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Serves 6 to 8

1 tablespoon curry powder

7½ tablespoons olive oil

1¼ cups whole-wheat or regular panko breadcrumbs

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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 1½ pounds), thinly sliced (about seven cups)

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 breadcrumbs and 1 teaspoon salt. Cook for two to three minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.

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 five more 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 ½ tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, starting around the outside and working your way in. Sprinkle with a third of the breadcrumbs. Repeat layering two more times, ending with breadcrumbs. Drizzle 3 tablespoons olive oil over breadcrumbs and bake for 1 to 1½ hours, or until vegetables are extremely tender and top has browned.

Melissa Clark, The New York Times

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