Best 5 White Bean Tomato And Zucchini Gratin Recipes

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Are you looking for a delicious and easy-to-prepare dish that will impress your family and friends? White bean, tomato, and zucchini gratin is the perfect recipe for any occasion. This dish is packed with flavor and texture and is sure to be a hit with everyone at the table. It is a hearty and satisfying meal that is perfect for a cold winter night or a summer potluck. The combination of white beans, tomatoes, and zucchini creates a delicious and flavorful dish that is sure to please everyone. Plus, it is a great way to get your daily dose of vegetables.

Let's cook with our recipes!

TOMATO AND ZUCCHINI GRATIN



Tomato and Zucchini Gratin image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds ripe plum tomatoes
3 pounds firm zucchini
1/2 cup dried bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
1/4 cup fruity olive oil

Steps:

  • Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;

REFRIED BEAN, ZUCCHINI AND CORN GRATIN



Refried Bean, Zucchini and Corn Gratin image

This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20

3 cups simmered black beans or pinto beans, with liquid (see recipe)
2 tablespoons grapeseed or sunflower oil
2 teaspoons cumin seeds, ground
1 chipotle in adobo, seeded and minced (optional)
Salt to taste
1 teaspoon mild or hot chili powder (more to taste)
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 pounds zucchini or mixed zucchini and yellow squash, sliced about 1/4 inch thick
1/2 to 1 teaspoon oregano, preferably Mexican oregano, to taste
2 cups corn kernels (fresh or frozen)
1 1/4 cups milk
1 serrano chile, minced
1/4 cup cornmeal or polenta
Salt to taste
1/2 cup grated asadero, Monterey Jack or pecorino
1/4 cup crumbled queso cotijo, queso fresco, or feta
1 tablespoon butter or extra virgin olive oil

Steps:

  • Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
  • Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
  • Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
  • Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
  • Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams

ZUCCHINI, TOMATO & BLACK OLIVE GRATIN



Zucchini, Tomato & Black Olive Gratin image

This colourful "summer vegetable" gratin, by Todd Clarmo (a guest chef on my favourite Canadian talk show), can be served as a side dish or vegetarians will enjoy as an entree.

Provided by CountryLady

Categories     Peppers

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 medium onions, peeled &,sliced
4 ounces extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili flakes (optional)
6 ounces black olives, pitted &,roughly chopped
3 medium zucchini, sliced
1 tablespoon basil
6 medium tomatoes, sliced
2 roasted red peppers, cut into wide strips
4 ounces breadcrumbs
4 ounces parmesan cheese, grated
1 tablespoon parsley

Steps:

  • Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
  • Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
  • Remove from the heat, let cool& add olives.
  • In a bowl, toss zucchini with basil& 2 oz of olive oil.
  • Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
  • Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
  • Season each layer with salt& pepper to taste.
  • Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
  • Bake in preheated 375F oven for 25 minutes.

Nutrition Facts : Calories 617, Fat 43.2, SaturatedFat 9.9, Cholesterol 24.9, Sodium 1329.6, Carbohydrate 42.7, Fiber 7.4, Sugar 11.8, Protein 19.1

CHEESY WHITE BEAN-TOMATO BAKE



Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

WHITE BEAN AND TOMATO GRATIN



White Bean and Tomato Gratin image

Categories     Bean     Tomato     Side     Bake     Casserole/Gratin     Fall     Thyme     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 12

12 cups water
1 1/2 pounds (about 3 1/2 cups) dried Great Northern beans, rinsed
4 fresh large thyme sprigs
2 bay leaves
2 1/4 teaspoons salt
2 141/2-ounce cans diced tomatoes in juice
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon ground black pepper
1 cup fresh breadcrumbs made from day-old French bread
2 tablespoons grated lemon peel

Steps:

  • Combine 12 cups water, beans, thyme sprigs, bay leaves, and 1 1/2 teaspoons salt in large pot. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 45 minutes. Drain. Discard thyme sprigs and bay leaves.
  • Transfer beans to 13x9x2-inch glass baking dish. Add canned tomatoes with juices, sun-dried tomatoes, 2 tablespoons oil, 1 tablespoon chopped thyme, 3/4 teaspoon pepper, and 3/4 teaspoon salt. Toss gently to blend. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)
  • Preheat oven to 350°F. Mix breadcrumbs, lemon peel, and remaining 1/2 tablespoon chopped thyme in small bowl. Sprinkle over beans. Drizzle remaining 1 tablespoon oil over. Bake until juices are bubbling around edges and breadcrumbs are golden, about 55 minutes. Serve warm or at room temperature.

Tips:

  • Choose ripe, firm vegetables. This will ensure that they hold their shape and flavor during cooking.
  • Slice the vegetables evenly. This will help them cook evenly.
  • Use a good quality cheese. This will make a big difference in the flavor of the gratin.
  • Don't overcook the gratin. It should be cooked until the vegetables are tender and the cheese is melted and bubbly.
  • Serve the gratin immediately. This is when it is at its best.

Conclusion:

White bean, tomato, and zucchini gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its creamy, cheesy sauce and tender vegetables, this gratin is sure to please everyone at the table. So next time you're looking for a simple but satisfying meal, give this recipe a try. You won't be disappointed!

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