Adapted from http://www.taste.com.au/recipes/12066/pumpkin+zucchini+bakes?ref=collect…
Ingredients
Olive oil spray
700ml tomato based sauce (see recipe)
2 garlic cloves, crushed
1 bunch English spinach, stems trimmed, washed, dried, coarsely shredded
Salt & freshly ground black pepper
650g piece Jap pumpkin, peeled, deseeded, cut crossways into 2mm-thick slices
3 (about 300g) zucchini, cut diagonally into 3mm-thick slices
800g cooked cannellini beans, drained
35g (1/3 cup) finely grated parmesan
Method
Step 1
Preheat oven to 220°C. Spray four 500ml (2 cup) shallow ovenproof dishes with the olive oil spray to lightly grease.
Step 2
Combine tomato 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.
Step 3
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. Sprinkle parmesan evenly over top. Bake in preheated oven for 15 minutes or until golden brown and cooked through.