Dinner · 35 min

Roasted Veggie & White Bean Bake

Big flavor, weeknight effort. Cannellini beans meets zucchini in a 35-minute dinner worth keeping in rotation. Each serving lands at 576 calories with 25g of protein, so it eats like a much heavier meal. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Cannellini beans
• 1 Zucchini
• 1 cup Cherry tomatoes
• 1/2 Red onion
• 1 tbsp Olive oil
• 1/4 cup Breadcrumbs
• 1 tsp Lemon zest

Steps

1. Heat the oven to 425F and grab a 9x13 baking dish.
2. Cut 1 zucchini into half-moons, halve 1 cup of cherry tomatoes, and slice 1/2 red onion into wedges.
3. Add the vegetables and 1 cup of drained cannellini beans to the dish with 1 tablespoon of olive oil, salt, and pepper, and toss to coat.
4. Spread into an even layer — overlap is fine here since the beans keep things from steaming too much.
5. Roast 20 minutes, until the tomatoes burst and the zucchini is tender with browned edges.
6. Scatter 1/4 cup of breadcrumbs evenly over the top.
7. Roast 10 more minutes, until the breadcrumbs are golden and crisp.
8. Sprinkle 1 teaspoon of lemon zest over the hot bake, let it cool 2 minutes, and serve.

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