TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING
This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven. Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang. This is equally good warm or at room temperature, preferably served within four hours of baking so the topping stays crunchy. Or you could make it the night before and reheat it in a 375-degree oven until bubbling. It makes an excellent side dish or meatless main course.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
- In a food processor or blender, purée the ricotta, basil and garlic.
- Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
- In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
- Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 444 milligrams, Sugar 5 grams, TransFat 0 grams
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Laureen Murugi
[email protected]This casserole is a great addition to any potluck or party.
Stanley Onwa
[email protected]This is the best tomato and zucchini casserole I've ever had!
Avrianna Goodrich
[email protected]I'll be making this casserole again and again.
Ranjit Serchan
[email protected]This casserole is a keeper!
Daisy Namutebi
[email protected]I would definitely recommend this recipe to others.
Pashto Story
[email protected]This casserole is a great way to use up leftover vegetables.
Stephanie Sallie
[email protected]I made this casserole for a party and it was a huge success! Everyone loved it.
Karishma Oli
[email protected]This casserole is perfect for a summer meal. It's light and refreshing.
Rana Touseeq
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved it!
Pamela Melrose
[email protected]I followed the recipe exactly and it turned out great! The casserole was moist and flavorful.
Sean McCoy
[email protected]This casserole was delicious! The vegetables were cooked perfectly and the cheddar cheese topping was crispy and flavorful.
Tracey Lindokuhle
[email protected]I made this casserole for a potluck and it was a big hit! I'll definitely be making it again.
Sean Philip
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Noloyiso Khalani
[email protected]I've made this casserole several times now and it's always a winner. It's a great way to use up summer vegetables.
Shabeer Khan
[email protected]Easy to make and delicious!
Massooma Syeda
[email protected]This casserole was a hit with my family! The combination of tomatoes, zucchini, and cheddar cheese was perfect. The crisp cheddar topping added a nice crunch.