Go Back
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
Print Recipe
No ratings yet

Tuscan Bean, Tomato, and Parmesan Casserole

Dinner, Vegetarian, Side dish, Vegan, Gluten-free, Meatless, Wheat-free
Author: Lauren Kelly

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
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter cut into small pieces (optional)

Instructions

  • Preheat oven to 350°F.
  • 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.
  • Add the oil, garlic, onion, and fennel to the skillet. Sauté over low heat for 10 minutes, or until softened but not browned.
  • Blend the flour into the mixture and cook for 3 minutes, mixing well.
  • Add the beans, tomatoes, and zucchini. Mix well and pour into a casserole dish.
  • Add the herbs, red pepper flakes, and salt, and stir. Mix in the reserved chopped bacon.
  • Sprinkle Parmesan cheese and butter over the top and bake for 25 minutes, or until the cheese is lightly browned.