Tomato and Zucchini Casserole With Crisp Cheddar Topping

Name: Tomato and Zucchini Casserole With Crisp Cheddar Topping
Total time: 1 h
Yield: 8 servings
Cuisine: american
Ingredients: 5 tablespoons cold unsalted butter, cubed, more for buttering casserole dish; 1 1/2 cups whole milk ricotta; 1/2 cup fresh basil or mint leaves; 2 garlic cloves, finely grated or minced; 2 1/2 pounds tomatoes, cut into 1 1/2-inch wedges; 1 pound slim zucchini, thinly sliced; 1 teaspoon fine sea salt, more as needed; 1/2 cup high-quality pitted black olives, roughly chopped; 1/2 cup all-purpose flour; 1/2 cup rolled oats; 1/2 cup shredded Cheddar cheese; 1 1/2 teaspoons fresh chopped oregano or marjoram; 3/4 teaspoon finely grated lemon zest; Pinch cayenne pepper; Extra-virgin olive oil, as needed

By Melissa Clark

Total Time: 1 hour
Rating: 4(535)
Comments: Read comments

This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven. Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang. This is equally good warm or at room temperature, preferably served within four hours of baking so the topping stays crunchy. Or you could make it the night before and reheat it in a 375-degree oven until bubbling. It makes an excellent side dish or meatless main course.

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Ingredients

Yield:8 servings

5tablespoons cold unsalted butter, cubed, more for buttering casserole dish
1½cups whole milk ricotta
½cup fresh basil or mint leaves
2garlic cloves, finely grated or minced
2½pounds tomatoes, cut into 1½-inch wedges
1pound slim zucchini, thinly sliced
1teaspoon fine sea salt, more as needed
½cup high-quality pitted black olives, roughly chopped
½cup all-purpose flour
½cup rolled oats
½cup shredded Cheddar cheese
1½teaspoons fresh chopped oregano or marjoram
¾teaspoon finely grated lemon zest
Pinch cayenne pepper
Extra-virgin olive oil, as needed

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
Step 2
In a food processor or blender, purée the ricotta, basil and garlic.
Step 3
Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
Step 4
In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
Step 5
Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.

Ratings

4 out of 5

535 user ratings

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Comments

theresa7 years ago

I'd go with olive oil rather than butter, and stick to traditional Parm and breadcrumbs. Different doesn't equal better.

Kendall7 years ago

Good but watery. Will salt the vegetables in a separate bowl first next time and let them release some of their liquid before transferring to baking dish.

Anetliner Netliner7 years ago

Theresa, my thoughts exactly. Substituting capers for the black olives is another option.

And were I using the author's mint (versus basil), I'd likely omit the olives (or capers). If salt is desired in a mint-oriented recipe, consider adding some feta cheese to the mix (can reduce ricotta.)

Bland8 months ago

I think the oatmeal sucks up all the flavor. This dish had no focus.

CJ9 months ago

Added layer of uncooked rice to bottom, added some of the water from olives can, panko and olive oil topping

devona9 months ago

Not sure I’d go through all the prep again — I’d give this (maybe) a B. Tomatoes and zucchini HAD to be salted and drained, as other NYT cooks suggested or the entire dish would have been a soupy mess. Flavor was good, however. For a zucchini casserole, I’d probably just revert to my MIL’s old 1970’s version of canned tomatoes, drained; fresh zucchini; dried herbs and Parmesan cheese. I always loved that! And, it was SO simple!

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