Name: White Bean, Tomato, and Zucchini Gratin
Yield: Serves 4 as a main course or 6 to 8 as a side dish
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; 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

Recipe information

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

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

Preparation

Step 1
Preheat oven to 350°F.
Step 2
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.
Step 3
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:
Step 4
In a small bowl with a fork stir together topping ingredients until crumbs are evenly moistened.
Step 5
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.

Recipe information

Ingredients

For persillade topping:

Preparation

Step 1

Step 2

Step 3

Make persillade topping:

Step 4

Step 5

Recipe notes