Zucchini tian with curried bread crumbs from The New York Times by Melissa Clark

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Notes about this recipe

  • jumali on August 12, 2013

    This dish had great potential. The next time I make it (and I'm sure I will), I'll omit the orange zest. Combined with the curry powder I thought it made the dish too sweet. I'd also add another clove of garlic. The breadcrumbs are absolutely irresistible. My version looked a bit more wet and brown than the photo. A lengthy prep time for a side dish, but worth it I think.

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