WHITE BEAN, TOMATO, AND ZUCCHINI GRATIN
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
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.
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momen Hosny
[email protected]This is one of my favorite vegetarian recipes. It's so easy to make and it's always delicious. I highly recommend it!
Andre Kerr
[email protected]I made this gratin for a dinner party and it was a huge success! Everyone loved it and I got several requests for the recipe.
Apryl J Hayes
[email protected]This is a great recipe for a potluck or party. It's easy to make and it's always a hit.
Beverly Senzee
[email protected]I used a combination of white beans and chickpeas in this gratin and it was great! The chickpeas added a nice nutty flavor.
Mohamedsadham Sadham
[email protected]I added some chopped fresh basil to this gratin and it was delicious! It gave the dish a nice bright flavor.
Ogone Setlhaolo
[email protected]This is a great make-ahead dish. I often make it on the weekend and then reheat it during the week for a quick and easy meal.
Almaz Sisay
[email protected]I made this gratin in a cast iron skillet and it turned out perfectly. The crust was crispy and the vegetables were tender and flavorful.
jenia jenia
[email protected]I'm not a vegetarian, but I love this gratin. It's so flavorful and satisfying. I often serve it as a side dish to grilled chicken or fish.
Sinalo Mputa
[email protected]This is a great recipe to use up leftover vegetables. I had some leftover zucchini and tomatoes and this was a great way to use them up.
Riyaz Uddin
[email protected]I used canned diced tomatoes instead of fresh tomatoes and it worked out great. The gratin was still very flavorful and delicious.
Rodolfo Sanchez
[email protected]I added some crumbled sausage to this gratin and it was amazing! It gave the dish a nice smoky flavor and it was even more hearty and filling.
Bobycat99
[email protected]I've made this gratin several times and it's always a hit. It's so easy to make and it's always delicious. I love that it's a healthy dish that my whole family enjoys.
Hanan azam
[email protected]This is a great recipe for a vegetarian main course. It's hearty and filling, and it's packed with vegetables. I served it with a side of roasted potatoes and it was a perfect meal.
NBB3xd 100xw
[email protected]I'm not a big fan of zucchini, but I loved this gratin! The zucchini was cooked perfectly and it wasn't mushy at all. The tomatoes and white beans were also delicious.
Jeremiah Castillo
[email protected]This dish is so flavorful and comforting. I love the combination of white beans, tomatoes, and zucchini. It's a great way to warm up on a cold night.
khayrul biswas
[email protected]I made this gratin for a potluck and it was a hit! Everyone loved it. I will definitely be making it again.
james gallagher
[email protected]My family loved this gratin! It was so easy to make and it's a great way to get some vegetables into your kids.
Abdullah Hadi
[email protected]This is a simple and healthy dish that's perfect for a weeknight meal. I used fresh zucchini and tomatoes from my garden and it was delicious! The white beans add a nice creaminess and the thyme gives it a lovely flavor.