Curry Baked Zucchini, Tomatoes with Cheese and Crunchy Crumb Topping

• Cuisine
  • American
• Course
  • Main Course
• Tags
  • Dairy
  • Garden Fresh
  • Organic

Getting Started

To Start

• Preheat oven to 375 degrees

What You’ll Need

• 1 ½ cups Panko bread crumbs + 1 tablespoon butter
• 2 tablespoons butter
• 5-6 green onions (chopped)
• 3 cloves garlic, (chopped)
• 2 medium size zucchini sliced into half moons, ½ inch thick
• 3 small yellow squash sliced into half moons, ½ inch thick
• 4 medium size tomatoes cut into wedges
• 1 tablespoon fresh thyme chopped
• Salt and pepper to taste
• 1 cup half-n-half
• 2 eggs (beaten)
• ½ tablespoon brown sugar
• 1 teaspoon Garam Masala
• ½ cup grated sharp white Cheddar
• ¼ cup grated Parmesan cheese

Method

1

Butter a 9×9 inch casserole dish; set aside

2

In a small mixing bowl melt one tablespoon butter add the Panko crumbs; toss and set aside

3

In a medium size skillet over medium to medium high heat, melt 2 tablespoons butter and sauté onions and garlic for several minutes; till translucent. Add zucchini, squash and tomatoes; cook for 5-7 minutes till semi-soft; add thyme; remove from heat and add mixture to the casserole dish. Season with salt and pepper.

4

While squash is cooking; mix in a medium size bowl the half-n-half, beaten eggs, sugar and seasoning.

5

Pour mixture over the casserole; top with the cheeses and bread crumbs.

6

Bake for 35-45 minutes till bubbly and bread crumbs are golden brown