Zucchini & Spinach Bean Casserole
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Print Recipe Servings 7 Servings
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Ingredients
- 5 cups (800 g) cooked white beans
- 2 small (445 g) zucchini shredded
- 1 medium (135 g) carrot shredded
- 1 medium (115 g) onion
- 4 handfuls (130 g) spinach
- 2 tsp dried dill
- 2 tsp cumin
- 2 tsp savory
- 1½ tsp Himalayan salt
- 2 tbsp ground flax seeds
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Instructions
- Preheat the oven to 350°F (180°C).
- Shred the zucchini and carrot. If you have an electric shredder use it. I love mine, it always saves me time and effort.
- Then, wash the cooked beans well. Place the onion, spinach, and half of the beans in a food processor and pulse until finely chopped. You may need to scrape the sides from time to time.
- Put the mixture in a large bowl. Add the remaining half of whole beans, shredded zucchini, and carrot. Season with the spices (dill, cumin, savory, and salt) and ground flax seeds. Mix everything well together.
- Spread the mixture in a baking pan/casserole dish. Mine measures 30 x 21 cm (12" x 8"). Smooth the surface with a spoon.
- Bake the casserole in the oven for 30 mins. Serve hot with my easy Garlic Tahini Sauce and enjoy!
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Notes
- If you use dry beans, soak about 2 cups overnight and then boil them in plenty of water until soft. To reduce the potential stomach bloating, you may change the water after 15 minutes of boiling.
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