Vegan Zucchini and Bean Casserole recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 tablespoon olive oil 2 zucchini, quartered lengthwise and sliced 1 medium red onion, chopped 1 orange bell pepper, chopped 1 pound fresh green beans, cut into 1-inch pieces 4 links vegan sausage, sliced 2 cloves garlic, chopped 1 (19 ounce) can cannellini beans, drained and rinsed 1 (14 ounce) jar vegan marinara sauce ¼ cup chopped fresh basil 3 tablespoons spicy Dijon mustard (such as French's®)
Nutrition Info
- 235.4 caloriescarbohydrate: 33.4 gcholesterol: 1.3 mgfat: 7.6 gfiber: 9 gprotein: 9.9 gsaturatedFat: 1.3 gservingSize: -sodium: 799.3 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Zucchini and Bean Casserole
Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium-high heat. Add zucchini, onion, and bell pepper and saute until crisp-tender, about 5 minutes. Add green beans, sausage, and garlic and saute for another 3 to 4 minutes. Stir in cannellini beans, marinara sauce, basil, and mustard, bring to a boil. Spoon into a shallow 2-quart baking dish.
Bake in the preheated oven until vegetables are tender and casserole is heated through, about 20 minutes. Serve warm.