Zucchini With Beans And Tomatoes
A vibrant Mediterranean-inspired zucchini dish with beans and tomatoes, topped with Parmesan and broiled to perfection, perfect for a quick, flavorful vegetarian meal.
Ingredients
- 3 Tbsp. olive oil ⓘ
- 3 zucchini, trimmed and cut into chunks ⓘ
- 1 onion, chopped ⓘ
- 3 garlic cloves, chopped ⓘ
- 1 1/4 c. canned plum tomatoes with their juice ⓘ
- 2 tsp. thyme ⓘ
- 4 basil leaves, torn into small pieces ⓘ
- 1 can Great Northern white beans, drained ⓘ
- 1/2 c. grated Parmesan cheese ⓘ
- salt and pepper to taste ⓘ
Instructions
- Heat 3 tablespoons of olive oil in a skillet.
- Add the zucchini chunks and sauté over medium heat until lightly browned, then remove from the pan.
- Add the chopped onion and garlic to the skillet and cook slowly for 4 minutes.
- Stir in the canned plum tomatoes with their juice and bring the mixture to a simmer.
- Add the thyme, torn basil leaves, drained white beans, and cooked zucchini to the skillet and stir.
- Cover the skillet and simmer for 5 to 7 minutes.
- Transfer the mixture to a baking dish.
- Sprinkle grated Parmesan cheese on top.
- Place the dish under a broiler for about 1 minute until lightly browned.
- Serve hot.
Tips & Substitutions
For added depth, consider using fresh tomatoes when in season, or substituting with canned diced tomatoes if plum tomatoes aren’t available. If you prefer a bit of heat, add a pinch of red pepper flakes along with the thyme. This dish is also excellent with other beans like cannellini or black beans for a different flavor profile.
Serving Suggestions
This dish is fantastic served as a main course alongside crusty bread, such as Greek Loaf Bread, or as a side dish. Pair it with a light salad, like Honeyed Pear-Blue Cheese Salad, to complement the flavors. It also goes well with grilled meats or fish for a heartier meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a skillet over medium heat until warmed through, stirring occasionally. Alternatively, you can microwave individual portions covered for a couple of minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini With Beans And Tomatoes contains roughly 1469 calories, with 23g protein, 79g carbohydrates, and 123g fat. It is an excellent source of vitamin C (159% of the Daily Value), iron (113% of the Daily Value), and dietary fiber (55% of the Daily Value). Note that it is relatively high in sodium, at 1333mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to add bell peppers, eggplant, or even spinach to enhance the dish's nutritional value and flavor. Just ensure that the cooking times are adjusted accordingly to avoid overcooking.
Is this recipe suitable for meal prep?
Yes, this dish is perfect for meal prep! It holds up well in the fridge and can be easily reheated. Just make sure to store the Parmesan cheese separately if you plan to add it when serving.
What can I substitute for Parmesan cheese?
If you're looking for a dairy-free option, nutritional yeast can provide a similar cheesy flavor. Alternatively, you can use Pecorino Romano for a saltier kick or skip the cheese entirely for a lighter version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).