Tomato and Zucchini Casserole With Crisp Cheddar Topping

By Melissa Clark

Published June 27, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(546)
Comments
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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

  • 5 tablespoons cold unsalted butter, cubed, more for buttering casserole dish

  • 1 ½ cups whole milk ricotta

  • ½ cup fresh basil or mint leaves

  • 2 garlic cloves, finely grated or minced

  • 2 ½ pounds tomatoes, cut into 1 ½-inch wedges

  • 1 pound slim zucchini, thinly sliced

  • 1 teaspoon fine sea salt, more as needed

  • ½ cup high-quality pitted black olives, roughly chopped

  • ½ cup all-purpose flour

  • ½ cup rolled oats

  • ½ cup shredded Cheddar cheese

  • 1 ½ teaspoons fresh chopped oregano or marjoram

  • ¾ teaspoon finely grated lemon zest

  • Pinch cayenne pepper

  • Extra-virgin olive oil, as needed

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

21 grams carbs; 49 milligrams cholesterol; 290 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 3 grams fiber; 463 milligrams sodium; 9 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.

  2. Step 2

    In a food processor or blender, purée the ricotta, basil and garlic.

  3. 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.

  4. 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.

  5. Step 5

    Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.

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Ratings

4 out of 5
546 user ratings
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Comments

theresa

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

Kendall

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 Netliner

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.)

Bland

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

CJ

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

devona

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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