Pumpkin & Zucchini Bakes

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Pumpkin & Zucchini Bakes

 

 

oil, to grease

one 700 ml (1 1/2 pints) bottle Italian-style pasta sauce

2 garlic cloves, crushed

1 bunch English spinach, stems trimmed, washed, dried, coarsely

shredded

salt & freshly ground black pepper

650 g (23 oz) piece Jap pumpkin, peeled, deseeded, cut crossways

into 2 mm (just under 1/8 " ) thick slices

3 (about 300 g/10 1/2 oz) zucchini, cut diagonally into 3 mm

(1/8 " ) thick slices

two 400 g (14 oz) cans cannellini beans, rinsed, drained

1/3 cup finely grated vegan parmesan

1/2 cup fresh GF breadcrumbs

 

 

1. Preheat oven to 220 C (430 F).

 

2. Brush four 2 cup shallow ovenproof dishes with the oil to lightly

grease.

 

3. Combine pasta sauce and garlic in a saucepan. Cook over medium-high

heat, uncovered, stirring occasionally, for 2 minutes or until heated

through. Add spinach and stir for 30 seconds. Taste and season with

salt and pepper.

 

4. Divide a third of tomato mixture among greased dishes. Top with

half the pumpkin and zucchini slices, then half the cannellini beans.

Spoon half remaining tomato mixture over top. Repeat with remaining

pumpkin, zucchini and cannellini beans, finishing with remaining

tomato mixture. Combine parmesan and breadcrumbs in a bowl and

sprinkle evenly over top.

 

5. Bake in preheated oven for 15 minutes or until golden brown and

cooked through.

 

 

Serves 4.