Zucchini Tian With Curried Bread Crumbs Recipe (2024)

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.

This was fantastic, but only served two of us as a main course. Next time I will double or triple the amount of onions and tomatoes. Got raves from my dining partner...plan to make it again this week!!

THis was a delicious tian and an interesting twist on the typical tian with herb de Provence. I used homemade bread crumbs instead of Panko which added a lot of crunch. My husband, who is not a fan of this type of dish, really enjoyed it and was happy to have it a second time. It will definitely become one of my "go to" recipes.

The way and the light! Finally a way I love the zukes, no longer need to defend my car from having them slipped into the back seat! It is the thin-ish mandoline slice, the baking rather than sauteeing, andthe crispy topping. Truly transformational of the lowly and plentiful veg, Thank you! Yes, overdo the ratio of tomato-onion to zukes. Lemon zest rather than orange was available and delicious—probably do need that zip to overcome thousands of years of negative zucchini culture, not political.

Wasn't sure if it needed a lid while in the oven, so I topped it (didn't have a med-sized gratin pan - with foil. Love the orange scent, but ran out of the onion mixture before I could use all of the zucchini. Really, really tasty!

Ratio of zucchini to the rest is miserable. I now have two zucchini sliced with nowhere to go!

Great suggestion to double the onion & tomato layer…including the wine, which reduced well. Using the mandoline to slice the vegetables (1/8th” using 2 sweet onions & 3 medium zucchini was perfect), it cooked in 40 minutes. It went well until third layer…I added the last third of the bread crumbs before the zucchini. Big unfixable ooops…so I oiled the zucchini, grated some manchego cheese to top it and sprinkled on some paprika for color. It was amazing. [40 min to brown onions &lemon zest]

Delicious. And well worth the effort. I had to use canned tomatoes (all I had) and it still turned out well.

Delicious, well-seasoned summer side dish that takes advantage of an abundance of in-season zucchini and tomatoes and will impress your dinner guests! Agree that the proportions are a bit off. Would double the onion/tomato mixture next time. Used a mandoline to slice the zucchini, and had much more than I could possibly use in the dish. Added dill and used the zest of a whole orange. Bread crumbs were perfect. At 400 degrees (which seems a bit high), it was fully done by 50 minutes.

The guests LOVED this. Notes: I doubled the tomatoes, the wine, the rosemary, the garlic etc but not the onion, breadcrumb mixture or the zucchini. I also used the baby kumato tomatoes (the brownish red ones).

Made this tonight as a side dish for another NYT sausage recipe- delicious. I followed another reviewer’s, Anna’s, suggestion and sautéed the primary ingredients together in one oven proof pan. My zucchini cooked much more quickly than the time given and it was very nicely caramelized around the edges!!! I used a favorite hot curry paste to season the crumb topping. Yum!!!

I made this dish the other day and it went really well. I had way too much squash in my house and this recipe did not call for enough, but I followed the recipe and used what it called for. I could have used every squash in that house and it would have been great, just add a little more onion and tomato.

Made as written and it’s a keeper. In my opinion the proportions in this recipe make the thin mandolin sliced zucchini the real star, and m not even a fan. The orange zest worked so well with the curry. It takes a little time, but worth it. Great company side dish.

This is delicious and a great way to use your summer farmer's market bounty. I doubled the amount of tomatoes and had enough for layering. The orange zest and rosemary really add to the flavor!

This turned out to be tasteless. The panko soaks up the curry and it was absolutely blah. Will not make again. And I did add extra onion tomato mixture. Oh well, win some lose some. For me this was a loser.

Delicious! I always look forward to the summer when I can use my garden zucchini and tomatoes for this. I strongly disagree that you can cut the steps and come up with the same result. As you cook the ingredients as instructed the flavors deepen and come together, and the layering makes for a beautiful presentation. I hand slice the zucchini and unlike some comments I have no problem with tenderness. The only change I would make is to definitely double the onion and tomato mixture.

Heresy alert!: My partner and I loved the veggies (I mixed in small amounts of various I had in the freezer); but hated the bread crumbs. Way too much! Frankly I could live long and be happy without any bread crumbs in this recipe. That's the plan for next time.

I love this recipe. Tonight I had mushrooms I needed to use and the addition was delicious! I too ran out of onion tomato mixture and will follow the others who doubled the amount.Thanks Melissa

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.Next time I will double or triple the amount of onions and tomatoes. Got raves from my dining partner...plan to make it again this week!!

A superior use of zucchini. I used hot curry powder and the full amount of the onion/tomato jam for 1 lb of zucchini in a 9" square pyrex glass dish. Next time, I'll increase even further the jam:zucchini ratio (double jam for prescribed amount of zucchini). I'll also include some raisins or currants in the jam.