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Tuscan bean casserole in a pot.
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Tuscan Bean, Tomato, and Parmesan Casserole

Tuscan Bean Tomato and Parmesan Casserole is simple to make, gluten free and loaded with protein and fiber. It's the perfect vegetarian one pot dish, but you can easily add chicken, steak or shrimp for added protein!
Prep Time15 minutes
Cook Time25 minutes
Total Time30 minutes
Course: meatless, vegetarian
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 205kcal
Author: Lauren Kelly

Ingredients

  • 4 slices bacon I omitted
  • ¼ 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.

Notes

To store in the refrigerator: Place in an airtight container for up to 5 days.

Nutrition

Calories: 205kcal | Carbohydrates: 8g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 648mg | Potassium: 336mg | Fiber: 2g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 1mg