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Baked Cauliflower Parmesan with Zucchini & Crispy Butter Beans
2 Serving Dinner

Baked Cauliflower Parmesan

with Zucchini & Crispy Butter Beans

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
430
FAT
4g
CARBOHYDRATES
64g
PROTEIN
21g

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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. 3 tbsp panko breadcrumbs
  9. 2 tbsp vegan parmesan
  10. ½ oz fresh basil
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large nonstick skillet, Medium saucepan with lid, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
430
FAT
4g
CARBOHYDRATES
64g
PROTEIN
21g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

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

2
Roast the vegetables

Place sliced zucchini and chopped cauliflower florets on a baking sheet and toss with Italian seasoning blend, 1 tbsp olive 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 tomatoes and cook until sauce is slightly thickened, 5 to 7 minutes. Reduce heat to low and cover to keep 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, and cook until beans are 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 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 zucchini and crispy butter beans with torn basil. Bon appétit!

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