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Zucchini, peppers, beans, bread, butter and cheese oh my. This delicious spring casserole combines some of my favorite things; especially bread. Fresh basil is best but dried basil will work too. No cannellini beans? Use chickpeas or any white beans of choice. Heck, this dish works without any beans at all. No rules, just yum.


3 zucchini, cut into 1/2" thick half moons

1 red pepper, roughly chopped

1 shallot, sliced

3 cloves garlic, minced

1/4 cup vegan butter

1 tsp smoked paprika

1/8 tsp cayenne pepper

1 tsp salt

4 oz (4 cups) crusty bread, cubed

1/2 cup vegan cream cheese

15 oz can cannellini beans, drained & rinsed

1/4 cup fresh basil, chopped (1.5 tsp dried)

1/2 cup vegan parmesan


1. Preheat oven to 400°F. In a Dutch oven or oven proof skillet (alternately use regular skillet then transfer to baking dish before baking), over medium-high heat with 1 Tbsp olive oil, sauté the zucchini and red peppers for 3 to 4 minutes. Add the shallot and garlic and cook another 2 minutes. Add the vegan butter and stir to melt. Add the smoked paprika, cayenne pepper and salt. Remove from heat.

2. Stir in the bread cubes stir to combine until bread is coated with the butter and seasonings. Stir in the cream cheese until combined and starting to melt. Stir in basil and beans. Sprinkle the vegan parmesan over casserole.

4. Bake until the cheese has melted and browned slightly, approximately 20 minutes.

Adapted from Purple Carrot

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