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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 Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Vegetarian
Cuisine:
American
Servings:
4
servings
Author:
MelanieCooks.com
Ingredients
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
Instructions
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.