Zucchini & White Bean Bake

Name: Zucchini & White Bean Bake
Total time: 55 min
Yield: 2 servings
Ingredients: 500 g Zucchini; 400 g Canned white beans; 350 g Canned crushed tomatoes; 100 g Onion; 2 cloves Garlic; 2 tbsp Olive oil; 40 g Panko breadcrumbs; 20 g Fresh parsley; 1 tsp Paprika; 0.5 tsp Salt; 0.25 tsp Black pepper

Roasted zucchini and creamy white beans sit under a crisp parsley crumb in a rich tomato sauce.

55 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Zucchini500 g
Canned white beans400 g
Canned crushed tomatoes350 g
Onion100 g
Garlic2 cloves
Olive oil2 tbsp
Panko breadcrumbs40 g
Fresh parsley20 g
Paprika1 tsp
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat. Choose dairy-free breadcrumbs and check their label.

Method

Roast the zucchini

Heat a conventional oven to 220°C (425°F). Cut zucchini into 1 cm half-moons. Toss with 1 tbsp oil and 0.25 tsp salt on a tray. Roast for 18–22 minutes, turning once, until browned at the edges.

Make the tomato base

Dice onion and mince garlic. Heat 0.5 tbsp oil in a saucepan. Cook onion for 7 minutes, add garlic and paprika for 30 seconds, then tomatoes, remaining salt and pepper. Simmer for 10 minutes.

Fold in beans

Drain and rinse canned white beans, then weigh 400 g drained beans. Stir into the sauce and warm for 3 minutes. Fold in roasted zucchini and transfer everything to a small 20 cm baking dish.

Add the crumb

Chop parsley. Mix breadcrumbs with half the parsley and remaining 0.5 tbsp oil. Scatter over the bean mixture. Bake at 220°C (425°F) for 12–15 minutes until bubbling and the crumbs are golden.

Rest and serve

Rest for 5 minutes so the sauce settles, then divide between two warm bowls and scatter with remaining parsley.

Use the drained bean weight, not the weight printed on the can including liquid; you may need more than one can.

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