Healthy Meal Prep
Vegan Zucchini and Bean Casserole Recipe

Vegan Zucchini and Bean Casserole


This vegan main dish casserole--a combination of vegan sausage, zucchini, green beans, cannellini beans, and marinara sauce--starts out on the stovetop and finishes up in the oven.


  • 1 tablespoon olive oil
  • 2 zucchini, quartered lengthwise and sliced
  • 1 medium red onion, chopped
  • 1 orange bell pepper, chopped
  • 1 pound fresh green beans, cut into 1-inch pieces
  • 4 links vegan sausage, sliced
  • 2 cloves garlic, chopped
  • 1 (19 ounce) can cannellini beans, drained and rinsed
  • 1 (14 ounce) jar vegan marinara sauce
  • ¼ cup chopped fresh basil
  • 3 tablespoons spicy Dijon mustard (such as French's®)


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Heat oil in a large skillet over medium-high heat. Add zucchini, onion, and bell pepper and saute until crisp-tender, about 5 minutes. Add green beans, sausage, and garlic and saute for another 3 to 4 minutes. Stir in cannellini beans, marinara sauce, basil, and mustard; bring to a boil. Spoon into a shallow 2-quart baking dish.
  3. Bake in the preheated oven until vegetables are tender and casserole is heated through, about 20 minutes. Serve warm.

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Nutritional Information

Vegan Zucchini and Bean Casserole

Servings Per Recipe: 6
Calories: 235.4
% Daily Value *
protein: 20 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 36 %
fat: 12 %
saturated fat: 7 %
vitamin a iu: 20 %
niacin equivalents: 48 %
vitamin b6: 27 %
vitamin c: 37 %
folate: 14 %
calcium: 10 %
iron: 19 %
magnesium: 17 %
potassium: 15 %
sodium: 32 %
thiamin: 52 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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