Curry Baked Zucchini, Tomatoes with Cheese and Crunchy Crumb Topping

Curry Baked Zucchini, Tomatoes with Cheese and Crunchy Crumb Topping

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