Vegetarian
Lemon Herb White Bean Tomato Bake for a Weeknight Meal with Toasted Pepitas
Lemon Herb gives this dish its main character; Toasted Pepitas adds a crisp, savory finish. The recipe bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish and is streamlined for the busiest part of the week.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 1 can fire-roasted diced tomatoes
- 4 cups chopped kale
- 1 small yellow onion, finely diced
- 1 cup whole-grain breadcrumbs
- 1/2 cup shredded mozzarella
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 1/3 cup toasted pepitas
Make it happen
Directions
- 1
Heat the oven to 400°F and lightly oil a 2-quart baking dish.
- 2
Stir beans, tomatoes, kale, onion, salt, and 1 lemon, zested and juiced and 2 tsp dried oregano directly in the dish.
- 3
Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.
- 4
Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add lemon juice and parsley, and serve.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Recipe makes 2 servings. Values are planning estimates, not medical advice.