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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Drain and rinse the canned kidney beans thoroughly under running water. Set aside.

Step 3

Heat the olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion and sauté for 2-3 minutes, until translucent.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the diced zucchini, carrot, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until they start to soften.

Step 7

Stir in the tomato paste and dried Italian seasoning. Cook for 1-2 minutes to combine the flavors.

Step 8

Add the kidney beans and vegetable broth. Season with salt and black pepper. Simmer for 5 minutes, allowing the mixture to slightly thicken.

Step 9

Transfer the vegetable and bean mixture into a greased baking dish, spreading it evenly.

Step 10

In a small bowl, combine the mozzarella cheese, parmesan cheese, and breadcrumbs.

Step 11

Sprinkle the cheese and breadcrumb mixture evenly over the vegetables and beans in the baking dish.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Step 13

Remove from the oven and let the gratin rest for 5 minutes before serving.

Step 14

Garnish with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1373.8g)

Amount per serving	% Daily Value*
Calories	1792.6

Total Fat 73.1g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 117.9mg	0%
Sodium 6485.6mg	0%
Total Carbohydrate 199.0g	0%
Dietary Fiber 43.9g	0%
Total Sugars 37.7g
Protein 95.6g	0%

Vitamin D 18.1IU	0%
Calcium 1565.2mg	0%
Iron 21.0mg	0%
Potassium 3692.4mg	0%

*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.

Source of Calories

Fat: 35.8%

Protein: 20.8%

Carbs: 43.3%