Zucchini and Bean Medley Bake
This hearty Zucchini and Bean Medley Bake combines the creaminess of butter beans with the earthiness of black beans, all enveloped in tender zucchini. Perfect for a wholesome meal or a side dish, this recipe is both nutritious and filling. Baked to perfection with spices and a touch of cheese, it's a comforting dish that pleases everyone at the table.
ingredients
- 2 medium zucchini, sliced into rounds
- 1 can (15 oz) butter beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large bowl, combine the butter beans, black beans, diced tomatoes, olive oil, garlic, oregano, cumin, salt, and pepper. Mix well.
- 3.
Spread the sliced zucchini in a baking dish and layer the bean mixture on top.
- 4.
Sprinkle the shredded cheese evenly over the top.
- 5.
Cover the dish with aluminum foil and bake for 25 minutes.
- 6.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 7.
Let it cool for a few minutes, then garnish with fresh parsley before serving.
