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Claude's Baked Beans & Zucchini

Course: Lunch, Main Dish
Cuisine: Healthy, Mediterranean
Diet: Gluten Free
Keyword: Healthy
Servings: 4
Author: Shelly

Ingredients

  • 1 extra-large zucchini - sliced into rounds or half-moons
  • 2 tablespoons olive oil
  • Salt and pepper - to taste
  • 2 cans white beans - cannellini, drained and rinsed
  • 4 cloves garlic - minced
  • 1 can anchovies - drained and chopped (optional)
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • parsley or dill, for garnish

Instructions

  • Preheat the oven to 400°F (200°C).
  • Brush a casserole or baking dish with olive oil. Spread the zucchini on and brush with olive oil. Season with salt and pepper and roast until tender and golden, about 15 minutes.
  • Combine drained beans, garlic, anchovies (if using), tahini and lemon juicein a bowl and mix until beans are well coated.
  • Remove zucchini from oven and transfer them to a plate. Spread bean mixture evenly on the casserole and return to oven for 10-15 minutes. Bake until heated through and slightly crispy on top.
  • Garnish with fresh herbs. Serve warm as main or side dish.

Notes

Can be served as a vegetarian main dish (omit anchovies) or hearty side
Stores well in refrigerator for up to 3 days
For extra crunch, add toasted pine nuts before serving