Baked Zucchini And White Bean Casserole Recipe

[Draggingtree]

Baked Zucchini And White Bean 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!

Baked Zucchini and White Bean Casserole Recipe 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

§

Directions How To Make Zucchini Casserole

§ 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 8×8 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.

http://www.melaniecooks.com/baked-zucchini-and-white-bean-casserole-recipe/6411/

[Geee]

Sounds yummy. There are 3 or 4 vegetarians on this site. I'm sure they will especially appreciate this.