WHITE BEAN, TOMATO, AND ZUCCHINI GRATIN

White Bean, Tomato, and Zucchini Gratin image

Categories Bean Olive Tomato Side Bake Vegetarian Casserole/Gratin Zucchini Fall Sage Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 as a main course or 6 to 8 as a side dish

Number Of Ingredients 14

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Ingredients

1 celery rib, sliced thin
2 tablespoons olive oil
8 garlic cloves, chopped coarse
4 plum tomatoes, seeded and chopped (about 2 1/4 cups)
two 15-ounce cans small white beans (not cannellini), rinsed well and drained
12 fine-quality oil-cured black olives*, pitted and halved
2 medium zucchini, quartered lengthwise and sliced thin crosswise (about 2 1/2 cups)
12 fresh sage leaves, chopped fine or 1/2 teaspoon dried, crumbled
For persillade topping:
1 cup fine fresh bread crumbs
1 garlic clove, minced
1/4 cup minced fresh parsley leaves
2 tablespoons olive oil
*available at Mediterranean markets and specialty foods shops

Steps:

Preheat oven to 350°F.
In a 10- to 12-inch skillet cook celery in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and cook, stirring occasionally, 5 minutes.
Remove skillet from heat and stir in beans. Mash about one fourth of beans with back of a large spoon and stir in remaining ingredients except topping. Season mixture with salt and pepper. Transfer bean mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and smooth top with a rubber spatula. Gratin may be prepared up to this point 4 hours ahead and chilled, covered.
Make persillade topping:
In a small bowl with a fork stir together topping ingredients until crumbs are evenly moistened.
Sprinkle topping over bean mixture and bake in middle of oven 45 minutes, or until bubbling and top is golden brown. Cool gratin 5 minutes before serving.

*** Explore more White Bean, Tomato, And Zucchini Gratin Recipes »

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Ahmed DeBeski

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This is a great recipe! I made it for my family last night and everyone loved it. I used canned white beans and diced tomatoes, and I added some chopped zucchini, onion, and bell pepper to the gratin. I also sprinkled some grated Parmesan cheese on t

IBBANPLAYZ

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I made this gratin last night and it was delicious! I used fresh zucchini and tomatoes from my garden, and I added some chopped onion and garlic to the gratin. I also used a combination of white beans and chickpeas. The gratin was cooked to perfectio

Stellah Ndeto

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Fiona shyju

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I made this gratin last night and it was a big hit with my family! I used fresh zucchini and tomatoes from my garden, and I added some chopped red bell pepper and onion to the gratin. I also used a combination of white beans and chickpeas. The gratin

Arickb Tmz

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This is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual weekend lunch. I used canned white beans and diced tomatoes, and I added some chopped zucchini and onion to the gratin. I also sprinkled some grated Parmesan c

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