Vegetarian Casserole Recipe

Name: Vegetarian Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; ¼ cup onion, diced; 1 medium garlic clove, minced; 2 cups zucchini, thinly sliced; 1 cup canned crushed tomatoes; 4 ounces canned small red beans, drained; ¼ teaspoon oregano; ⅛ teaspoon salt; ⅛ teaspoon pepper; 2 ounces provolone cheese, shredded

Servings: persons

2 teaspoons olive oil
¼ cup onion, diced
1 medium garlic clove, minced
2 cups zucchini, thinly sliced
1 cup canned crushed tomatoes
4 ounces canned small red beans, drained
¼ teaspoon oregano
⅛ teaspoon salt
⅛ teaspoon pepper
2 ounces provolone cheese, shredded

1
Preheat oven to 350F In a 10-inch skillet, heat oil; add onion and garlic and saute until the onions are softened.
2
Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
3
Stir in tomatoes, beans and seasonings; bring to a boil.
4
Transfer bean mixture to a shallow 1 quart baking dish; sprinkle with cheese and bake until thoroughly heated, about 20 to 25 minutes.
5
Turn oven control to broil and broil until cheese is lightly browned.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons olive oil, ¼ cup onion, diced, 1 medium garlic clove, minced, 2 cups zucchini, thinly sliced, and more.

Yes, Vegetarian Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Casserole

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