Butterbean Gratin with Parmesan Breadcrumbs and Patty Pan Squash

Butterbean Gratin

with Parmesan Breadcrumbs and Patty Pan Squash

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dinner

When we think of gratin, we think crispy buttery crust, so we’ve taken panko breadcrumbs and tossed them with vegan parmesan before browning the dish under the broiler. If your broiler has a heat setting, set it to low and watch the gratin carefully. The patty pan squash, a tender variety of summer squash, can be sliced or diced. Just be sure to get the skillet nice and hot and season well them with salt and pepper for best results.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
550
FAT
26g
CARBOHYDRATES
64g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 can fire roasted diced tomatoes
  2. 2 tbsp vegan butter
  3. Fresh oregano
  4. 2 garlic cloves
  5. 2 tbsp nutritional yeast
  6. ¼ cup gluten free panko breadcrumbs
  7. ¼ cup Follow Your Heart vegan parmesan
  8. 1 can butter beans
  9. 4 oz swiss chard
  10. 6 oz patty pan squash
  11. 4 tsp olive oil*
  12. Salt and pepper*
  13. **Allergens: Soy

TOOLS

  • 8x8 baking pan
  • Large skillet

INSTRUCTIONS

1
Roast the tomatoes
Preheat oven to 375°F. In an 8x8 baking pan, add tomatoes, vegan butter, 1 sprig fresh oregano (do not pick off leaves) and a pinch of salt and pepper. Mince garlic, add to tomatoes, and sprinkle everything with 1 tbsp nutritional yeast. Bake tomatoes for 10 minutes, gently stir, and remove from the oven.
2
Prepare the breadcrumbs
In a medium bowl, combine the gluten free panko breadcrumbs, Follow Your Heart vegan parmesan, remaining nutritional yeast, and 2 tsp olive oil. Finely chop the remaining oregano leaves and add them to the bowl along with a pinch of salt and pepper. Stir to combine.
3
Cook the beans and greens
Drain and rinse butter beans. Chop the swiss chard keeping the stems and the leaves separate. Place a large skillet over medium-high heat with 1 tsp olive oil. Once hot, add chard stems and cook until bright and tender, about 3 to 5 minutes. Add the chard leaves and cook for a minute. Add butter beans to the skillet, toss, and season with salt and pepper.
4
Build the gratin
Set oven to broil on high. Remove oregano sprig from buttered tomatoes and top with butter bean chard mixture. Sprinkle with prepared breadcrumbs and broil until golden brown, about 3 to 5 minutes.
5
Cook squash
Trim the patty pan squash and dice. Return the large skillet to medium-high heat with 1 tsp olive oil. Once hot, add the squash and cook until just tender, about 4 to 6 minutes. Sprinkle with salt and pepper.
6
Gratin time
Divide butterbean gratin between two plates. Serve alongside patty pan squash.