Description
A hearty, wholesome, and colorful bake featuring seasonal roasted vegetables and creamy cannellini beans, finished with a crispy breadcrumb topping.
Ingredients
- 2 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large red onion, chopped
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil, oregano, thyme, salt, and pepper.
- Spread vegetables in a single layer on a large baking sheet. Roast for 25 minutes, stirring halfway, until tender and caramelized.
- In a separate bowl, combine cannellini beans and vegetable broth; mash about 1/4 of the beans to create creaminess.
- Transfer roasted vegetables to a 9×13-inch baking dish. Add the bean mixture and fresh parsley; stir gently to combine.
- In a small bowl, mix panko breadcrumbs and Parmesan (if using). Sprinkle evenly over the vegetable-bean mixture.
- Bake for an additional 10–15 minutes until the topping is golden and the casserole is bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste. Add red pepper flakes for heat or swap cannellini beans for chickpeas or Great Northern beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main
- Cuisine: American