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Cheesy white bean tomato bake in a skillet with sourdough dipped in on the side.

Cheesy White Bean Tomato Bake

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Appetiser, Side Dish
  • Method: Stovetop + Bake
  • Cuisine: American


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.


  • 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


  1. Preheat your oven to 180C/ 400F.
  2. 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.
  3. Add the tomatoes, Italian seasoning, 1 teaspoon salt, and 1/4- 12 teaspoon pepper and stir. Taste and adjust seasonings if you’d like.
  4. Stir in cannellini beans and spinach, and let it wilt.
  5. Remove the pan from the heat and sprinkle the parmesan cheese then the mozzarella over the top.
  6. 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.


  • 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