Heat oven to 400. Heat oil in a large skillet over
medium heat. Cook zucchini, celery, onion, salt and
pepper until soft, about 8 minutes.
Mix in garlic and cook, stirring, another minute.
Combine veggies, tomatoes, beans, 1/4 cup of the
bean liquid, thyme and bay leaves in a 2-quart
baking dish.
Bake until golden, about 30 minutes. Remove bay
leaves and serve warm with toast on the side.
382 calories per serving, 7.8 g fat (1 g saturated),
66 g carbs, 15.5 g fiber, 19.6 g protein
Originally Submitted
2/21/2011
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