Kidney Bean Vegetable Gratin
Elevate your weeknight dinner with this comforting Kidney Bean Vegetable Gratin, a hearty and wholesome dish that’s as nutritious as it is delicious! Packed with protein-rich kidney beans, vibrant zucchini, carrots, and red bell peppers, this baked casserole is a celebration of fresh vegetables and simple pantry staples. The creamy combination of mozzarella and parmesan cheeses, paired with golden toasted breadcrumbs, creates an irresistible topping that’s perfectly crisp and cheesy. Infused with rich Italian seasoning and a hint of garlic, this gratin is baked to perfection, delivering a burst of comforting flavors with every bite. Quick and easy to prepare in under an hour, this vegetarian main dish is ideal for a family dinner or as a crowd-pleasing side. Garnish with fresh parsley for a pop of color and freshness, and serve warm for the ultimate cozy meal experience! Perfect for those looking for a protein-packed vegetarian recipe or a healthy twist on classic comfort food.
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Recipe Information
Ingredients
- 2 cups canned kidney beans
- 1 medium, diced zucchini
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 0.5 cup vegetable broth
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, shredded mozzarella cheese
- 0.5 cup, grated parmesan cheese
- 0.5 cup breadcrumbs
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the canned kidney beans thoroughly under running water. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes, until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced zucchini, carrot, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until they start to soften.
Stir in the tomato paste and dried Italian seasoning. Cook for 1-2 minutes to combine the flavors.
Add the kidney beans and vegetable broth. Season with salt and black pepper. Simmer for 5 minutes, allowing the mixture to slightly thicken.
Transfer the vegetable and bean mixture into a greased baking dish, spreading it evenly.
In a small bowl, combine the mozzarella cheese, parmesan cheese, and breadcrumbs.
Sprinkle the cheese and breadcrumb mixture evenly over the vegetables and beans in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let the gratin rest for 5 minutes before serving.
Garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 6486 mg | 282% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 37.7 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1565 mg | 120% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3692 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
