Vegetarian Casserole

Name: Vegetarian Casserole
Ingredients: 2 teaspoons olive oil; 14 cup onion, diced; 1 medium garlic clove, minced; 2 cups zucchini, thinly sliced; 1 cup canned crushed tomatoes; 4 ounces canned small red beans, drained; 14 teaspoon oregano; 18 teaspoon salt; 18 teaspoon pepper; 2 ounces provolone cheese, shredded

10 ingredients

5 steps

Ingredients

2 teaspoons olive oil
14 cup onion, diced
1 medium garlic clove, minced
2 cups zucchini, thinly sliced
1 cup canned crushed tomatoes
4 ounces canned small red beans, drained
14 teaspoon oregano
18 teaspoon salt
18 teaspoon pepper
2 ounces provolone cheese, shredded

Directions

1

Preheat oven to 350F In a 10-inch skillet, heat oil; add onion and garlic and saute until the onions are softened.
2

Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
3

Stir in tomatoes, beans and seasonings; bring to a boil.
4

Transfer bean mixture to a shallow 1 quart baking dish; sprinkle with cheese and bake until thoroughly heated, about 20 to 25 minutes.
5

Turn oven control to broil and broil until cheese is lightly browned.