Ingredients

Serves 4 as a main course or 6 to 8 as a side dish

　　1 celery rib, sliced thin

　　2 tablespoons olive oil

　　8 garlic cloves, chopped coarse

　　4 plum tomatoes, seeded and chopped (about 2 1/4 cups)

　　two 15-ounce cans small white beans (not cannellini), rinsed well and drained

　　12 fine-quality oil-cured black olives*, pitted and halved

　　2 medium zucchini, quartered lengthwise and sliced thin crosswise (about 2 1/2 cups)

　　12 fresh sage leaves, chopped fine or 1/2 teaspoon dried, crumbled

　　

For persillade topping:

1 cup fine fresh bread crumbs

　　1 garlic clove, minced

　　1/4 cup minced fresh parsley leaves

　　2 tablespoons olive oil

　　*available at Mediterranean markets and specialty foods shops

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

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.

　　

Step 3

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:

Step 4

In a small bowl with a fork stir together topping ingredients until crumbs are evenly moistened.

　　

Step 5

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.