Dinner / Food / Recipes

Veggie Harvest Casserole (with Cannellini Beans)

Veggie Harvest Casserole

Okay, so you spent hours and hours in your garden for the past few months and now the bounty overfloweth (I hear ya) – well this casserole is a perfect solution!  It’s healthy, tasty and can be prepped in advance for an easy meal.  With a base of spaghetti squash, the flavor of fresh herb pesto, a layer of green zucchini and a vibrant topping of sweet cherry tomatoes (not to mention those protein packed cannellini beans) this beautiful and delicious casserole is wonderful reflection of the harvest from a summer garden.  So put down the shovel, dig into this veggie casserole and savor what your hard work has provided.

makes 4 large servings

1 large Spaghetti Squash (*cooked and scooped)

1/2 large Onion – chopped

3/4 cup of shredded Mozzerella** 

4 TBS of herb Pesto (*I used flat leaf parsley, oregano & thyme with walnuts)

1 can of Cannellini Beans – drained and rinsed

1 large Zucchini

4 cups of Cherry Tomatoes – cut in half

Olive Oil

Salt & Pepper

*Please click on the links to find instructions on making these items.

**Omit if making Vegan!

 

First, chop the zucchini in large chunks and liberally salt.  The salt will help pull the water out the zucchini. The longer you can let it sit and drain the better.  Alternatively, you can also saute the zucchini in a little olive oil until partially cooked.  The main goal is removing excess water from the zucchini to help your casserole not turn into a sopping mess.

While the zucchini is drying out, mix onions and cheese** into the already prepared spaghetti squash.  Spread evenly on the bottom of a 9″x13″ casserole dish.  Because there is already olive oil on the squash there is no need to coat the pan with additional fats.

Next, layer the pesto smoothly over the spaghetti squash layer and then top with the Cannellini beans.   Add a layer of your prepared zucchini and then finally evenly spread your cherry tomatoes on top. Sprinkle liberally with salt and pepper and drizzle olive oil over the top.

Place in a preheated 375° oven for about 45 minutes.  Let rest for at least 15 minutes before serving to set and become more stable.  Enjoy!

Veggie Harvest Casserole hot out of the oven

 

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3 thoughts on “Veggie Harvest Casserole (with Cannellini Beans)

  1. Pingback: Grateful for the Harvest – a Fall Garden Update | Yonder Wild

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