Zucchini Tian With Curried Bread Crumbs

• 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)

1. Heat oven to 400 degrees.
2. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds.
3. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt.
4. Cook for 2 to 3 minutes, stirring occasionally.
5. Transfer to a bowl and wipe out skillet.
6. In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt.
7. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown.
8. Add tomatoes and cook for another 5 minutes.
9. Pour white wine into pan and bring to a simmer, scraping up any brown bits.
10. Remove from heat and stir in garlic, orange zest and black pepper.
11. 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.
12. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in.
13. Sprinkle with a third of the bread crumbs.
14. Repeat layering two more times, ending with bread crumbs.
15. 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.

curry powder, olive oil, wholewheat, coarse kosher salt, white onion, rosemary, cherry, white wine, garlic, orange zest, black pepper, zucchini

Taken from cooking.nytimes.com/recipes/1014910 (may not work)