Zucchini, Potato, Bean Casserole

I really like the flavor of the sweet potatoes in this dish.  I think the next time I make it, I will use all sweet potato and no white.  You can also use any bean that you like, rather than the kidney beans.

Ingredients:

6 cups zucchini, sliced
1 onion, chopped
1 bell pepper, chopped
1 can corn including the liquid
1 can diced tomatoes
1 can kidney beans, drained and rinsed 
2 Tbsp dried parsley
1 8oz can tomato sauce
1 Tbsp Italian seasoning
1 heaping cup celery, chopped
4 heaping cups sliced potatoes (I used both white and sweet)
1 cup vegetable broth
1 Tbsp Bragg Liquid Aminos
1 tsp basil
1/8 tsp cayenne pepper
1 heaping tsp minced jar garlic
1/4 tsp cumin
2 Tbsp Nutritional Yeast Flakes

Directions:
Mix all ingredients together in a bowl.  Place mixture in a dutch oven (covered), and cook at 350 degrees for 60-90 minutes.  I cooked mine for about 90 mins because I like my vegetables REALLy well cooked and soft.


Estimated Nutritional Value per serving based on 12 servings:  Calories 138, Total Fat 1.3g, Cholesterol 1mg,  Sodium 437mg, Carbs 36.2g, Fiber 5.9g, Sugars 6.2g, Protein 6.5g



He will be great and will be called the Son of the Most High.  The Lord God will give him the throne of his father David, and he will reign over Jacob's descendants forever; his kingdom will never end.
Luke 1:32-33 (NIV)