Baked Zucchini And White Bean Casserole Recipe

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Baked Zucchini and White Bean Vegetarian Casserole Recipe

This baked zucchini and white bean casserole recipe makes a great vegetarian comfort food.  Chopped zucchini is first sauteed with onions, garlic and spices, and then oven baked with white beans and tomatoes.  This yummy zucchini casserole is topped with Parmesan cheese and bread crumbs, and the topping gets browned in the oven and tastes so good!

Warm and comforting casserole that’s also healthy is a great find!  Unlike traditional casseroles that are high in calories, this vegetarian oven baked zucchini is low in calories and fat, and very nutritious at the same time.  This recipe is loaded with vitamins from zucchini, tomatoes and white beans.  The beans also provide lots of protein that will keep you full.  If you are staying away from carbs, you can omit the bread crumbs and use only the Parmesan cheese for topping.

Another great thing about this zucchini casserole is that it’s a one dish meal!  I love casseroles because you don’t have to plan a side dish.  Just one dish provides a complete hot meal that’s so tasty and good for you!

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Baked Zucchini And White Bean Casserole Recipe

This vegetarian casserole is very filling - even meat eaters will love it! Beans and zucchini are baked with tomatoes and onions and seasoned with bread crumbs, garlic and Parmesan cheese - delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Vegetarian
Cuisine: American
Servings: 4 servings


  • 4 zucchinis peeled and chopped
  • 1 onion peeled and chopped
  • 1 can 14 oz diced tomatoes, with their liquid
  • 1 can 15 oz white cannellini beans, drained and rinsed
  • 4 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Italian seasoned bread crumbs
  • 1 tbsp olive oil
  • 1 tsp Italian herbs seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Preheat the oven to 400F.
  • Heat the oil on a non-stick frying pan over medium-high heat.
  • Add the onion and zucchini and cook, stirring occasionally, for 10 minutes.
  • Add the tomatoes, garlic, salt, pepper and Italian seasoning and mix.
  • Put the beans on the bottom of an 8x8 non-stick baking dish (I use Pyrex dish).
  • Add the zucchini mixture on top of the beans.
  • Sprinkle the top of the casserole with the bread crumbs and then with Parmesan cheese.
  • Put the zucchini casserole in the oven on the top rack and bake for 30 minutes.
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Enjoy this yummy zucchini casserole!  For more vegetarian comfort food recipes, see vegetarian brown rice pilaf, vegetarian eggplant lasagna and black bean enchiladas.

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One Comment

  1. This is similar to a recipe I’ve used before. Use 2 15-oz cans of white beans, 1 8-12 inch zucchini cut into bite-size pieces, add 1 15-oz can chopped spinach (drained), 2 Tbsp olive oil, and substitute 2 Tbsp tomato paste for the tomatoes. Saute 1 (medium) chopped onion and chopped zucchini until onion starts to turn translucent. Add garlic and herbs and continue cooking a few minutes more. Add tomato paste and spinach and stir until heated through. Stir into beans until mixed. Place mixture into casserole dish, top with cheese (try shredded white cheddar of queso) and bake about 30 minutes. Makes about 6 adult portions. I’m not a vegetarian but I love this dish. It’s even healthy! Thanks for your recipe!

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