Description
This cheesy white bean tomato bake is an easy 30 minute vegetarian meal everyone will love. Canned white beans are simmered in a zucchini tomato sauce then smothered with cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, thinly sliced
- 1 large zucchini, grated (about 165g)
- 1 x 400g (15oz) can diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 x 400g (15oz) cans cannellini beans, rinsed and drained
- 2 large handfuls baby spinach
- 1/3 cup grated parmesan cheese
- 1 1/2 cups grated mozzarella cheese
Instructions
- Preheat your oven to 180C/ 400F.
- Heat the oil in a large 10-inch ovenproof skillet over medium-high heat. Add the zucchini and garlic, and cook for 3-4 minutes or until soften + some water has evaporated.
- Add the tomatoes, Italian seasoning, 1 teaspoon salt, and 1/4- 12 teaspoon pepper and stir. Taste and adjust seasonings if you’d like.
- Stir in cannellini beans and spinach, and let it wilt.
- Remove the pan from the heat and sprinkle the parmesan cheese then the mozzarella over the top.
- Bake for 5-10 minutes, or until the cheese has melted and the beans are bubbling. For an extra golden top, broil for 2 minutes.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in saucepan over medium heat or place in oven at 180C/260F for 20 minutes or until warmed through.
Keywords: white beans, cannellini beans, baked beans, zucchini, tomato baked beans, vegetarian