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Mushroom Cassoulet
with zucchini / white beans

Active: 30 min Total: 45 min
This hearty French-inspired dish of mushrooms, white beans, and zucchini is the perfect way to warm-up your weeknight. Topped with buttery panko breadcrumbs and served with a toasted baguette, this dinner is sure to please everyone!
Smarts: We start the cassoulet on the stove-top and finish in the oven, so be sure to use a Dutch oven or skillet that's oven proof.


Mushroom Cassoulet:
  • Carrots - 8 oz , diced
  • Celery - 2 stalks , diced
  • Zucchini - 12 oz , diced
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 12 oz , chopped (look for pre-chopped)
  • Beans, cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Tomato paste - 3 Tbsp
  • Stock, any type - 1 cup
  • Bay leaves - 2
  • Butter - 1 Tbsp
  • Panko breadcrumbs - 3/4 cups
  • Thyme, dried - 1 tsp
  • Baguette, small - for serving


  1. Carrots / Celery / Zucchini / Garlic - Prep as directed. Combine carrots and celery in one container. Combine zucchini and garlic in a separate container. (Can be done up to 5 days ahead)
  2. Mushrooms - Chop mushrooms, if not pre-chopped. (Can be done up to 2 days ahead)
  3. Beans - Drain and rinse.

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  1. Heat oven to 400F / 204C.
  2. While oven is heating, heat a Dutch oven or large skillet with olive oil over medium heat. Add mushrooms, carrots, and celery to heated pan. Saute until soft and starting to caramelize in some places, 5 to 7 minutes.
  3. Stir in tomato paste, zucchini, garlic, and stock. Add bay leaves and bring to a simmer.
  4. While cassoulet is coming to a simmer, melt butter. Combine with panko and dried thyme.
  5. Stir beans into cassoulet and sprinkle panko over top.
  6. Transfer cassoulet to heated oven and bake, uncovered, until panko topping is golden brown, ~15 minutes.
  7. Toast baguette during the last few minutes of cooking.
  8. Spoon cassoulet into shallow bowls and serve with baguette on the side. Enjoy!



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