How to Make Vegan Zucchini and Bean Casserole - A Step-by-Step Guide

Looking for a delicious and healthy vegan recipe to add to your regular meal rotation? This Vegan Zucchini and Bean Casserole is the perfect answer! Packed with nutritious ingredients and savory flavors, this casserole is a great way to incorporate more vegetables and plant-based proteins into your diet.

Zucchini is the star of this dish, and for good reason. This versatile vegetable is not only low in calories and high in fiber, but it also provides a good amount of vitamins and mine...

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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®)

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • Bake in the preheated oven until vegetables are tender and casserole is heated through, about 20 minutes. Serve warm.
  • Nutrition

    235 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 799mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 9g
    • Total Sugars: 8g
    • Protein: 10g
    • Vitamin C: 22mg
    • Calcium: 96mg
    • Iron: 3mg
    • Potassium: 542mg