Is your garden overflowing with goodness? It’s that time of year when you start pawning off zucchinis and tomatoes to random strangers on the street in a desperate attempt to unload your bounty. But don’t worry, this Italian white bean and vegetable casserole can make use of whatever you’ve picked. You do need a couple of tomatoes to give the casserole acidity, but other than that, the sky’s the limit. Tons of zucchini and squash? Toss it in. Up to your eyeballs in green beans? They’d be great. Fennel, carrots, mushrooms–use it all. That flexibility also makes this a great “clear out the fridge” recipe because you aren’t bound to specific types of veggies.

Whatever veggies you decide to use are added to great northern white beans, Parmesan cheese, basil, oregano and just a touch of hot sauce. All of that’s arranged on a crust made of egg and whole grain bread that’s almost like a savory French toast. Smother the whole thing in mozzarella cheese and bake it right away or freeze it so you can enjoy those delicious summer veggies any time. This makes a great standalone meal or a side dish for pork or chicken.


For the Base:

  • 6 slices whole grain bread
  • 4 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1 large clove garlic, minced
  • 4 tablespoons wheat germ

For the Filling:

  • 2 tablespoons oil
  • 2 cups chopped onion
  • 1 large clove garlic, minced
  • 1/2 cup chopped green pepper
  • About 8 cups mixed diced vegetables, including green beans, sliced mushrooms,zucchini, carrot, celery
  • At least 1 cup Randall Great Northern Beans, drained and rinsed
  • 2 medium tomatoes, diced
  • 2 teaspoons oregano
  • 2 tablespoons fresh or 1 teaspoon dried basil
  • 1/4 cup tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1 cup grated Parmesan cheese
  • 6 ounces thinly sliced combined mozzarella and provolone cheeses

Preheat oven to 375 degrees.

First prepare the base by tearing bread into pieces and adding them to the eggs together with salt, garlic, and wheat germ. Let stand until well moistened, then press into the bottom of a greased 9 x 13 inch baking pan. About 10 minutes before you are ready to fill it, place base in the oven for partial baking.

To prepare the filling, heat oil in a 15 inch skillet and sauté onion, garlic, and green pepper until lightly colored, about 5 minutes. Add remaining vegetables, including the tomato, oregano, and basil, and cook for 5 minutes.

Stir in tomato paste and cook, stirring, until hot and well blended. Season with salt and pepper sauce and remove from heat. Stir in grated Parmesan.

Arrange vegetable mixture on top of partially baked base. Return to the oven for 15 minutes. Place sliced cheese over vegetables and bake for 5 minutes longer to melt. Let stand for 5 to 10 minutes before serving.

Serves 6.

This white bean recipe can be made with either Randall Great Northern Beans or the Randall Organic Bean products.