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A hearty and comforting baked casserole packed with tender beans, fresh zucchini, and ripe tomatoes. Seasoned with garlic and paprika, this dish is a wholesome and flavorful meal perfect for any night of the week.
Preheat oven and prepare the vegetables
Sauté the aromatics
Combine the casserole ingredients
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A hearty and comforting baked casserole packed with tender beans, fresh zucchini, and ripe tomatoes. Seasoned with garlic and paprika, this dish is a wholesome and flavorful meal perfect for any night of the week.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 499.85 calories per serving with 27.69g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Assemble and bake the casserole
Rest and serve
Stir in 1 cup of cooked quinoa or crumbled firm tofu along with the beans for a protein boost.
This recipe is already vegan. Ensure your breadcrumbs are dairy-free.
This recipe is naturally gluten-free. Use certified gluten-free breadcrumbs for the topping.
To save time, use a 14.5 oz can of no-salt-added diced tomatoes instead of fresh tomatoes.
This recipe is low in sodium and saturated fat, which supports cardiovascular health and helps manage blood pressure.
Beans and vegetables provide a high amount of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full longer.
Tomatoes are a great source of Vitamin C and lycopene, while zucchini provides Vitamin A, supporting immune function and vision.
Kidney beans offer a good source of plant-based protein, essential for muscle repair and overall body function.
Yes, it is very healthy. It's packed with fiber from beans and vegetables, rich in vitamins and minerals, and this version is specifically designed to be low in sodium, making it a heart-healthy choice.
One serving (about 1 cup) of this Low-Sodium Vegetable and Bean Casserole contains approximately 200-250 calories, making it a light yet filling meal.
Yes, you can freeze it. For best results, bake the casserole and let it cool completely. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
You can substitute with other unsalted canned beans like black beans, pinto beans, or chickpeas. The cooking time will remain the same.