This is a really easy dinner that is tasty & can be served with many different sides.
Also great as a leftover on toast!
2 x 420g can cannellini beans
1 x 310g can creamed corn
1 teaspoon sage
Drain the beans. Mash one can.
Add the creamed corn and mix well. Add the other can of beans, but don't mash those ones.
Grate the zucchini into the mixture & add the sage. Stir until well combined.
Pour mixture into a lightly oil-sprayed pie dish.
Bake at 200C for 35 minutes until golden brown on top. You will see the bean/corn mixture bubbling around the sides. The top will be crusty and the mixture underneath will be moist & tasty!