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Tuscan Bean, Tomato, and Parmesan Casserole

March 30, 2013 by lauren.kelly 4 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

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This dish is perfect as a main dish or even as a side with quinoa, rice or pasta.  I made this without the bacon (I don’t eat bacon and I wanted it meatless) but my husband said he likes it both ways.   This is perfect for entertaining as well.  This is really THAT good.  Swear.

 

This is just 1 of the 300 recipes in my cookbook, The Everything Wheat-Free Diet Cookbook. Go pick yourself up a copy, I know you will love it 🙂

This Tuscan Tomato Parmesan Casserole is simple to make, healthy and delicious! This can be prepared ahead of time too, I make it all the time! From Lauren Kelly Nutrition
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Tuscan Bean, Tomato, and Parmesan Casserole

Dinner, Vegetarian, Side dish, Vegan, Gluten-free, Meatless, Wheat-free

Ingredients

  • 4 slices bacon I omitted
  • 1 ⁄4 cup extra-virgin olive oil
  • 4 cloves garlic chopped coarsely
  • 1 medium onion peeled and chopped coarsely
  • 1 ⁄2 fresh fennel bulb coarsely chopped
  • 1 tablespoon rice flour
  • 2 15-ounce cans white beans, drained and rinsed
  • 16 ounces tomatoes chopped (canned is fine) I used grape tomatoes and sliced in half
  • 1 medium zucchini chopped
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 ⁄2 cup fresh Italian parsley rinsed and chopped
  • 1 teaspoon dried red pepper flakes or to taste
  • 1 teaspoon salt or to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter cut into small pieces (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Fry the bacon in a skillet until almost crisp. Place on paper towels to drain. Remove all but 1 teaspoon of bacon fat from pan. Chop bacon and set aside.
  3. Add the oil, garlic, onion, and fennel to the skillet. Sauté over low heat for 10 minutes, or until softened but not browned.
  4. Blend the flour into the mixture and cook for 3 minutes, mixing well.
  5. Add the beans, tomatoes, and zucchini. Mix well and pour into a casserole dish.
  6. Add the herbs, red pepper flakes, and salt, and stir. Mix in the reserved chopped bacon.
  7. Sprinkle Parmesan cheese and butter over the top and bake for 25 minutes, or until the cheese is lightly browned.

This Tuscan Tomato Parmesan Casserole is simple to make, healthy and delicious! This can be prepared ahead of time too, I make it all the time! From Lauren Kelly Nutrition

This Tuscan Tomato Parmesan Casserole is simple to make, healthy and delicious! This can be prepared ahead of time too, I make it all the time! From Lauren Kelly Nutrition

If you like this and the other recipes in my book, PLEASE leave me positive reviews on Amazon and Barnes & Noble. It helps to get in in the news feeds and search engines. Thank you so much!

XO
Lauren

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Filed Under: Casseroles, Gluten Free, Recipes, Vegan, Vegetarian, Wheat Free Tagged With: casserole, Gluten free, main dish, meatless, one dish, side dish, the everything wheat-free diet cookbook, wheat-free

Comments

  1. Heidi Newman says

    June 27, 2013 at 2:47 pm

    This looks DELISH…. would it do well to make it in advance and put it in the fridge before cooking the next day?

    Reply
    • lauren.kelly says

      June 27, 2013 at 4:51 pm

      Hi Heidi! Yes, I bet you could make it before hand. Let me know how you like it!

      Reply
  2. Heidi Newman says

    June 27, 2013 at 7:28 pm

    I will! Gonna make it for a picnic this weekend! 🙂

    Reply
  3. [email protected]+A+Mind+Full+Mom says

    July 6, 2015 at 12:10 pm

    I love this recipe. I love that you have published cookbooks–so awesome. I make a very similar pasta dish but can’t wait to try this sans pasta!

    Reply

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