Zucchini and Onion Gratin with Herbed Breadcrumbs
It might seem less appropriate to cook zucchini when they’re as bright and bouncy as in the summer. And I don’t mean just lightly sear, but really cook — at a slow and low roast until meltingly tender — fresh, in-season zucchini. It might seem inappropriate to turn on the oven at all. But this aberration to my summer cooking routine has yielded a dramatically sweet, savory, and altogether satisfying way to enjoy one of my all-time favorite foods. It’s kind of like … Read More