Zucchini Casserole

Preheat oven to 400°F. Trim the zucchini and cut into 1 inch cubes. Peel and thinly slice the shallot. Peel and thinly slice 3 cloves garlic. Roughly chop the basil leaves. Cut the bread into 1 inch cubes.

Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the cubed zucchini and cook until bright green and just tender, about 3 to 5 minutes. Add the shallot and garlic and cook until fragrant, 1 to 2 minutes. Add the butter and stir to melt. Add the smoked paprika, cayenne pepper, and ½ tsp salt.

Remove the skillet from the heat and add the basil and bread. Stir to combine. Transfer the zucchini mixture to an 8x8 baking dish and pat down to create an even layer. Dollop the cream cheese by the teaspoon on top and sprinkle with parmesan.

Place the zucchini casserole in the oven and bake until the cheese has melted and browned slightly, about 12 to 15 minutes.

Drain and rinse the cannellini beans. Peel the carrot and then continue to peel, creating ribbons. Add the carrot ribbons and cannellini beans to a large bowl along with the arugula and a pinch of salt and pepper.

Once the zucchini casserole is ready to serve, add the balsamic vinegar and 2 tsp olive oil to the white bean arugula salad and toss to combine. Divide the zucchini casserole between large plates and serve with white bean arugula salad on the side.