Italian Casserole

This Italian Casserole is a comforting, plant-based meal that brings together the rustic flavors of traditional Italian cooking. The base features a savory simmered tomato sauce infused with garlic, onion, oregano, and basil. Layers of hearty 7 Bean and Barley mix provide substance, while sautéed zucchini adds a fresh, tender crunch. Topped with optional cheese and a crunchy wheat germ crust, this dish offers a satisfying balance of textures. It is perfect for weeknight dinners, meal prep, or feeding a crowd. The flavors deepen as it bakes, creating a warm, aromatic centerpiece for any table. Serve with a simple green salad and crusty bread for a complete, wholesome experience.

Cooking Method: Baking, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 189.7

Dietary: Vegetarian

Description

This Italian Casserole is a comforting, plant-based meal that brings together the rustic flavors of traditional Italian cooking. The base features a savory simmered tomato sauce infused with garlic, onion, oregano, and basil. Layers of hearty 7 Bean and Barley mix provide substance, while sautéed zucchini adds a fresh, tender crunch. Topped with optional cheese and a crunchy wheat germ crust, this dish offers a satisfying balance of textures. It is perfect for weeknight dinners, meal prep, or feeding a crowd. The flavors deepen as it bakes, creating a warm, aromatic centerpiece for any table. Serve with a simple green salad and crusty bread for a complete, wholesome experience.

Ingredients

1 md Onion; chopped
2 Cloves Garlic; minced
1/4 cup AM Olive Oil
8 Tomatoes; chopped
6 ounce Tomato sauce
1 teaspoon Oregano
1 teaspoon Dried basil
to taste Sea salt and pepper
1/4 teaspoon Onion powder (optional)
1/4 teaspoon Garlic powder (optional)
2 Zucchini; sliced
4 cups Cheese (of choice), grated (optional)
1/2 cup AM Raw Wheat Germ
1 box 7 Bean and Barley mix (cooked according to package)

Directions

1
Preheat oven to 350°F (175°C). Lightly oil a 2-quart casserole dish.
2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and minced garlic.
3
Sauté onion and garlic until the onion is soft and translucent, about 5 minutes.
4
Add chopped tomatoes, tomato sauce, oregano, basil, salt, pepper, and optional onion/garlic powders to the skillet.
5
Cover and simmer the sauce for 30 minutes, stirring occasionally, until thickened.
6
Meanwhile, heat remaining olive oil in a separate skillet over medium-high heat.
7
Add sliced zucchini and sauté until just tender and slightly translucent, about 3-4 minutes.
8
Season zucchini lightly with salt and pepper, then drain on paper towels to remove excess moisture.
9
Combine the cooked 7 Bean and Barley mix with 1 cup of the prepared tomato sauce.
10
Spread the bean mixture evenly over the bottom of the prepared casserole dish.
11
Layer the sautéed zucchini slices over the beans.
12
Pour the remaining tomato sauce over the zucchini layer.
13
Sprinkle with grated cheese (if using) and top evenly with raw wheat germ.
14
Bake uncovered for 30 minutes, until the top is golden brown and the casserole is bubbly.
15
Let stand for 5 minutes before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 189.7kcal

% Daily Value *
Total Fat 15.8g25%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 718.4mg30%
Total Carbohydrate 11.3g4%
Dietary Fiber 3.2g13%
Sugars 6.3g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, casserole, vegan, bean, zucchini, tomato, sauce, barley, baked, herbs, basil, oregano, garlic, onion, healthy, plant-based, dinner, comfort food

Read it online: https://www.chefs-mate.com/recipe/italian-casserole/