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Mediterranean Zucchini and White Bean Casserole

A flavorful and hearty vegetarian casserole with zucchini, white beans, tomatoes, and Mediterranean herbs. This dish is packed with nutrients and perfect for a satisfying weeknight meal.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 2 medium Zucchini
  • 1 15-ounce can Canned White Beans (cannellini or great northern)
  • 1 14.5-ounce can Diced Tomatoes
  • 1 medium Onion
  • 3 cloves Garlic
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Fresh Parsley

Sauté Vegetables

Preheat oven to 375°F (190°C). Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add diced zucchini and cook until slightly tender, about 5-7 minutes.

Add Beans and Tomatoes

Stir in drained and rinsed white beans and diced tomatoes (with their juice). Add dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.

Bake the Casserole

Transfer the mixture to a greased baking dish. Bake in the preheated oven for 20 minutes, or until the casserole is heated through and the vegetables are tender.

Serve

Garnish with fresh parsley before serving. Serve hot as a main course or side dish.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 90kcal, Protein: 5g, Fat: 4g, Carbohydrates: 11g (Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Other Considerations for Nutrition

This casserole is a good source of fiber and protein, thanks to the white beans. Zucchini provides vitamins and minerals, while the Mediterranean herbs add flavor and antioxidants.

← Mediterranean Stuffed Portobello Mushrooms with Feta Peanut Noodles with Mixed Vegetables →

FAQ

  • Can I use different types of beans?

    Yes, you can use other types of beans such as kidney beans, chickpeas, or black beans in this recipe.
  • Can I add cheese to this casserole?

    Yes, if you are not vegan, you can add a layer of shredded mozzarella or Parmesan cheese on top of the casserole before baking for extra flavor.
  • How long can I store leftovers?

    Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat in the oven or microwave before serving.