One and Done: Easy Veggie Bake

One and Done: Easy Veggie Bake

We’re back with another one and done recipe, this time from our favorite foodie Kristin O’Connor. This one dish dinner is loaded with fresh veggies, and is versatile enough to be taken from season to season. Serve it as a main course, or have the leftovers as a tasty side over the course of the week.

I wanted to offer up a simple casserole that can either be made in bulk for the whole family or can easily be divided in individual heat safe glass containers, cooled thoroughly, and packed for a super delicious lunch. Also, if you make these casseroles in individual containers, on the occasion that your family has conflicting schedules, everyone can still have a hot, fresh meal!

The other great thing about this dish is that it is very interchangeable with whatever veggies you have on hand. Swap zucchini with eggplant; or spinach with kale, swiss chard... even mustard greens or escarole. Cannelloni beans can be subbed with white beans, garbanzo beans, or even black beans (although, warning — the color will change). All of this also means you can use veggies you find at the farmers market when they are in season. You get the idea — enjoy!

Greens and Beans Bake with Ancient Grain Crust

One and Done: Easy Veggie Bake


2 teaspoons ghee or olive oil

2 shallots, finely diced

2 zucchinis, diced

2 cups cremini mushrooms, diced

4 cups baby spinach

1 tbsp fresh thyme

2 tbsp fresh parsley, chopped

1 cup cannelloni beans (smashed)

1/4 cup grated parmesan

1/4 cup grated mozzarella

Sea salt to taste


1 cup cooked millet

1 cup cooked quinoa

1 tablespoon ghee or softened butter

Sea salt to taste

One and Done: Easy Veggie Bake


  1. Pre-heat oven to 350 degrees.
  2. In a large skillet set to medium heat, add ghee or olive oil and sauté shallots for 2-3 minutes, just until tender and slightly browned.
  3. Next, add zucchini and creminis and increase heat to medium high but keep a close eye on them. Stir frequently. You want the veggies to get browned but not burned.
  4. After about 4-5 minutes, when the veggies are browned, turn off the heat and add spinach and herbs, tossing around with the browned veggies just until the spinach wilts.
  5. In a smaller bowl, stir together mashed beans and grated cheese (minus 1 tablespoon of each for topping the crust).
  6. Add bean/cheese mixture to veggies and stir to combine. Spoon mixture into an oven safe baking dish.
  7. In another small bowl, mix topping ingredients together and spoon over veggies. Top with remaining grated cheese and bake for 15-18 minutes or until heated through and slightly browned on top.

~Kristin O’Connor

Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food! For more inspiration, check out her website and Instagram.


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