Vegan Zucchini and Bean Casserole recipe

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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 calories
carbohydrate: 33.4 g
cholesterol: 1.3 mg
fat: 7.6 g
fiber: 9 g
protein: 9.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 799.3 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  3. Bake in the preheated oven until vegetables are tender and casserole is heated through, about 20 minutes. Serve warm.

Recipe Yield

6 servings

Recipe Note

Easy vegan main dish casserole. Full of flavor.

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