Cheesy White Bean Tomato Bake

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, thinly sliced
• 1 large zucchini, grated (about 165g)
• 1 x 400g (15oz) can diced tomatoes
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 x 400g (15oz) cans cannellini beans, rinsed and drained
• 2 large handfuls baby spinach
• 1/3 cup grated parmesan cheese
• 1 1/2 cups grated mozzarella cheese

Instructions

1. 1

   Preheat your oven to 180C/ 400F.

2. 2

   Heat the oil in a large 10-inch ovenproof skillet over medium-high heat. Add the zucchini and garlic, and cook for 3-4 minutes or until soften + some water has evaporated.

3. 3

   Add the tomatoes, Italian seasoning, 1 teaspoon salt, and 1/4- 12 teaspoon pepper and stir. Taste and adjust seasonings if you'd like.

4. 4

   Stir in cannellini beans and spinach, and let it wilt.

5. 5

   Remove the pan from the heat and sprinkle the parmesan cheese then the mozzarella over the top.

6. 6

   Bake for 5-10 minutes, or until the cheese has melted and the beans are bubbling. For an extra golden top, broil for 2 minutes.