Name: Zucchini & Spinach Bean Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 cups cooked white beans; 2 small zucchini (shredded); 1 medium carrot (shredded); 1 medium onion; 4 handfuls spinach; 2 tsp dried dill; 2 tsp cumin; 2 tsp savory; 1½ tsp Himalayan salt; 2 tbsp ground flax seeds

Zucchini & Spinach Bean Casserole

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 7 Servings

Ingredients

5 cups cooked white beans
2 small zucchini shredded
1 medium carrot shredded
1 medium onion
4 handfuls spinach
2 tsp dried dill
2 tsp cumin
2 tsp savory
1½ tsp Himalayan salt
2 tbsp ground flax seeds

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!

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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