White bean, tomato and zucchini gratin
White bean, tomato and zucchini gratin recipe in the zucchini category
Recipe 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
- 2, 15 ounces, 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
- Persillade topping:
- 1 cup fine fresh bread crumbs
- 1 garlic clove, minced
- 1/4 cup minced fresh parsley leaves
- 2 tablespoons olive oil
Recipe method:
- Preheat oven to 350 degrees 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.
- Bake in middle of oven 45 minutes or until bubbling and top is golden brown.
- Cool gratin 5 minutes before serving.
- Serves 4 as a main course or 6 to 8 as a side dish.
Tags: white, bean, tomato, gratin, recipe, zucchini, recipes, cooking