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Tuscan Summer Casserole with White Beans and Sun-Dried Tomatoes
Embrace the sun-kissed flavors of Tuscany with this delightful Tuscan Summer Casserole, a perfect blend of white beans and sun-dried tomatoes!
Ingredients
- 1 cup white beans, canned and rinsed
- 1 cup sun-dried tomatoes, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups vegetable broth
- 1 cup grated mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes.
Stir in the minced garlic, zucchini, oregano, and basil. Cook for an additional 3-4 minutes.
Add the chopped sun-dried tomatoes and white beans to the skillet, mixing well.
Pour in the vegetable broth and bring to a simmer. Allow to cook for 10 minutes, seasoning with salt and pepper.
Transfer the mixture into a baking dish and sprinkle the grated mozzarella cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it sit for a few minutes. Garnish with fresh basil before serving.
Kitchen Tools
- Large skillet
- Baking dish
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, fresh tomatoes can work, but dried tomatoes provide a more intense flavor.
Absolutely! It stores well and can be reheated for an easy lunch or dinner.
Yes, simply omit the cheese or use a vegan cheese substitute.
You can substitute with cannellini beans or chickpeas if you prefer.
Add black pepper or red pepper flakes to increase the spiciness.