TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING

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

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

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

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.

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.

Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature. Serves 8. Per serving: 281 calories (percent of calories from fat, 59), 10 grams protein,19 grams carbohydrates, 3 grams fiber, 19 grams fat (10 grams saturated), 50 milligrams cholesterol, 406 milligrams sodium.

ANDREW SCRIVANI/ THE NEW YORK TIMES