Tomato and Zucchini Casserole With Crisp Cheddar Topping

Tomato and Zucchini Casserole With Crisp Cheddar Topping

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.
  • Total:
  • Serves: 8 persons



  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.