Serves 6 to 8
1 tablespoon curry powder
7½ tablespoons olive oil
1¼ cups whole-wheat or regular panko breadcrumbs
- Beloved Mama's Mexican Kitchen in Belltown to close
- Paul Allen's First & Goal signs letter expressing concerns over Sodo arena
- Seattle no longer America's fastest-growing city
- West Seattle couple leaves all their assets -- $847,215 -- to Uncle Sam
- Helmet camera captured deadly Yosemite cliff jump
Most Read Stories
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