Zucchini & Spinach Bean Casserole
This delicious bean casserole is loaded with healthy veggies like zucchini, carrot, spinach, and onion. It is the perfect family meal that is made with simple ingredients and is ready in just 40 mins. It's also vegan, gluten-free, and oil-free.
Ingredients
- 5 cups (800 g) cooked white beans
- 2 small (445 g) zucchini, shredded
- 1 medium (135 g) carrot, shredded
- 1 medium (115 g) onion
- 4 handfuls (130 g) spinach
- 2 tsp dried dill
- 2 tsp cumin
- 2 tsp savory
- 1½ tsp Himalayan salt
- 2 tbsp ground flax seeds
Instructions
- Preheat the oven to 350°F (180°C).
- Shred the zucchini and carrot. If you have an electric shredder use it. I love mine, it always saves me time and effort.
- Then, wash the cooked beans well. Place the onion, spinach, and half of the beans in a food processor and pulse until finely chopped. You may need to scrape the sides from time to time.
- Put the mixture in a large bowl. Add the remaining half of whole beans, shredded zucchini, and carrot. Season with the spices (dill, cumin, savory, and salt) and ground flax seeds. Mix everything well together.
- Spread the mixture in a baking pan/casserole dish. Mine measures 30 x 21 cm (12" x 8"). Smooth the surface with a spoon.
- Bake the casserole in the oven for 30 mins. Serve hot with my easy Garlic Tahini Sauce and enjoy!
Notes
- If you use dry beans, soak about 2 cups overnight and then boil them in plenty of water until soft. To reduce the potential stomach bloating, you may change the water after 15 minutes of boiling.
Tried this recipe?Let us know how it was!
