1400 700 vegan bakedcauliflowerparmesanwithzucchini horizontal

Baked Cauliflower Parmesan

with Zucchini & Crispy Butter Beans

dinner

<600 Calories Italian Soy-Free High-Protein Dinner Nut-Free Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
420
FAT
4g
CARBOHYDRATES
62g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 zucchini
  2. 10 oz cauliflower florets
  3. 13.4 oz butter beans
  4. 1 onion
  5. 3 garlic cloves
  6. 1 tbsp Italian seasoning blend
  7. 14.5 oz crushed tomatoes
  8. ¼ cup panko breadcrumbs
  9. 2 tbsp vegan parmesan
  10. ½ oz fresh basil
  11. 2 tbsp vegetable oil*
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Trim the zucchini, halve, and quarter lengthwise. Slice cauliflower florets into bite-size pieces. Drain, rinse, and dry the butter beans. Peel and dice the onion. Peel and mince the garlic.

2
Roast the vegetables

Place the quartered zucchini and sliced cauliflower florets on a baking sheet and toss with Italian seasoning blend, 2 tbsp vegetable oil, and a pinch of salt and pepper. Roast until lightly browned and crisp, 15 to 18 minutes.

3
Simmer the tomato sauce

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion, minced garlic, and a pinch of salt. Cook until onion becomes translucent, 2 to 3 minutes. Add crushed tomatoes and cook until slightly thickened, 5 to 7 minutes. Reduce heat to low and cover to keep sauce warm.

4
Crisp the butter beans

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add butter beans and a pinch of salt and pepper. Cook beans until browned and crisp in places, 5 to 8 minutes. Add panko breadcrumbs and parmesan, toss to combine, and continue cooking until breadcrumbs begin to brown, 2 to 3 minutes.

5
Serve

Tear the basil leaves into bite-size pieces. Divide tomato sauce between shallow bowls. Add crispy butter beans and roasted vegetables. Top the baked cauliflower parmesan with torn basil. Bon appétit!