White Bean, Tomato, And Zucchini Gratin Recipe

White Bean, Tomato, And Zucchini Gratin Recipe

Ingredients:

1 rib of celery; thinly sliced
2 Tbsps of olive oil
8 pcs cloves of garlic; coarsely chopped
4 pcs of tomatoes (plum); seeded & chopped makes about 2-1/4 cups
2 regular cans of small beans (white, 15 ozs); well-rinsed & drained, don’t use cannellini
12 pcs of Fine-quality olives (black, oil-cured); pitted & halved
1/2 tsp of sage (dried); crumbled, or
12 pcs of fresh leaves (sage); finely chopped
2 pcs of zucchini (medium); cut to 4 pcs lengthwise & thinly sliced crosswise, makes about 2.5 cups
2 Tbsps of olive oil
1 c of fresh breadcrumbs (fine)
1/4 c of leaves of parsley; freshly minced
1 pc clove of garlic; minced

Instructions:

Preheat the oven (350 degrees F). Cook the celery w/ oil in 10-12 inch skillet on moderate stove heat then stir ’til soft. Add in garlic; cook and stir for 1 min. Add in tomatoes, cook for 5 mins, occasionally stirring.

Take skillet out of heat, stir beans in. Mash 1/4 beans w/ spoon’s back then stir rest of ingredients but the last four ingredients in. Season w/ pepper and salt.

Transfer mixture into a shallow dish for baking or a 2 or 2.5-quart gratin glass dish then smooth the top w/ rubber scraper. Gratin can be made 4 hrs ahead, chilled and covered.

For the topping, stir last 4 ingredients together in small mixing bowl using one fork ’til crumbs moisten evenly.

Sprinkle the topping onto bean mix then bake for 45 mins in center of oven ’til bubbling while the top has turned golden-brown. Cool the gratin for 5 mins before it is served. Yields 4 servings for dinner and 6-8 servings if used on the side.

>> White Bean, Tomato, And Zucchini Gratin Recipe